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ITALIAN SKILLET MUSHROOM AND CHICKEN STEW
Mushroom Council
1 TB vegetable oil
1 lb boned and skinned chicken breasts
1 lb fresh white Mushrooms, quartered (about 5 cups)
1 c coarsely chopped onion
1 c diced celery
1 tsp minced garlic
2 cans (14-1/2 oz each) Italian stewed tomatoes
½ tsp salt
8 oz fresh green beans, trimmed and halved (2 cups)
In a large nonstick skillet heat oil until hot. Add chicken; cook until brown, 3 to 4 minutes a side; remove from skillet. To skillet add Mushrooms, onion, celery and garlic; cook, stirring frequently, until tender, 6 to 8 minutes. Add tomatoes, salt and chicken; top with green beans. Cover and simmer until chicken is cooked through, 5 to 6 minutes longer. Serve over hot cooked rice, if desired.
Yield: 4 Portions
Per Portion: 290 calories, 5 gm fat, 32 gm protein, 30 gm carbohydrate