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Chicken Napoli

chicken - breast

4 chicken breasts
salt
freshly ground pepper
flour
2 tablespoons olive or vegetable oil
1 small onion; chopped
2 cloves garlic; minced
2 cups chopped canned tomatoes
1/4 teaspoon (each) oregano and thyme
1 bay leaf; crumbled
1 cup sliced mushrooms
1 green pepper; cut in strips
1 small zucchini; sliced (optional)

This one-skillet version of southern Italian-style chicken is ideal for rush hour cooking. Serve with pasta and don't forget to pass the Parmesan. Season chicken lightly with salt and pepper, then dust with flour. In skillet, heat oil and brown chicken on both sides; remove and set aside. Add onion and garlic to skillet; cook until soft but not brown. Add tomatoes, oregano, thyme, bay leaf, and salt and pepper to taste; simmer for 2 to 3 minutes. Return chicken to skillet and simmer, covered, for about 15 minutes or just until cooked through. Add mushrooms, green pepper and zucchini, if using, cover and simmer for 5 minutes or just until vegetables are tender.

Contributor: Canadian Living - July, 1985

Yield: 4 servings

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