Thursday, August 2, 2012

Country Chicken Supper

Country Chicken Supper


2 chicken breast, skinless and boneless, 4 ounces each

2 tablespoons vegetable oil

½ cup yellow onion, chopped

1 14-ounce cans French-style green beans

1 14-ounce cans tomatoes, chopped

1 14-ounce cans carrots, sliced

1 large potato, cut into ¾-inch cubes

1 cup uncooked rice

½ teaspoon salt

½ teaspoon ground black pepper

1 cup water

½ cup Cheddar cheese, finely shredded


Cut chicken into bite-size pieces.

In a large skillet heat oil over medium heat.

Add chicken and onion.

Saute chicken for about 3 minutes.

Add green beans, no-drained tomatoes, carrots, potato, rice, salt and pepper to skillet.

Mix gently.

Pour water over top of chicken mixture.

Cook covered over medium-low heat, stirring occasionally, for 20 minutes or until potato and 
rice are tender.

Sprinkle chicken mixture with Cheddar cheese. Let stand covered for 5 minutes.

Serve 4.

You can combine this recipe with some other from our collection.

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