Chicken Italiano

Yield: Makes 6 to 8 servings

Ingredients

1/4 cup all-purpose flour
1 1/2 to 2 lbs. (6 to 8) boneless, skinless chicken breast halves
3 tablespoons olive or vegetable oil, divided
2 cups (2 small) sliced onions
1 3/4 cups (14-1/2 oz. can) chicken broth
1 1/2 cups (3 medium) peeled sliced carrots
2/3 cup (6 oz. can) Contadina Della Casa Buitoni Italian Paste with Roasted Garlic
1 teaspoon salt
1 teaspoon Italian Herb seasoning
1/8 teaspoon crushed red pepper (optional)
1 1/2 cups (2 medium) sliced zucchini

Directions:

Place flour in pie plate; roll chicken in flour to coat.

Heat 2 tablespoons oil in large skillet over medium-high heat. Add chicken; cook for 3 to 4 minutes on each side or until golden brown. Remove chicken.

Heat remaining oil in skillet. Add onions; cook for 3 to 4 minutes or until tender. Stir in broth, carrots, tomato paste, salt, Italian herb seasoning and crushed red pepper.

Return chicken to skillet; spoon sauce over chicken. Bring to a boil. Reduce heat to low; cook, covered, for 25 to 30 minutes or until chicken is no longer pink in center.

Add zucchini; cook for 5 minutes.

Recipe compliments of Contadina.

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