Italian Chicken Skillet

This chicken recipe is another one that's easy to make and it doesn't take too long to cook.  Those are my favorite kind of recipes.  You can save a little preparation time by chopping the vegetables the day before.  Leftovers keep well in the fridge for lunch the next day, or you can even freeze them for weeks.

I have a friend who is a busy working mom, and she prepares several main dishes on Sunday to serve her family for the coming week.  She simply freezes them and then will move the meal into the refrigerator the night before she plans to serve the meal.  It's thawed and ready to reheat and serve to her family when she comes home from work.  This recipe would work well for her.

ITALIAN CHICKEN SKILLET

Ingredients:
4 chicken breasts
1/4 cup sliced celery
1/4 cup chopped green pepper
1/4 cup chopped onion
1 can (4 oz) low sodium sliced mushrooms
1 can (14 oz) low sodium diced tomatoes
1/2 teaspoon dried parsley flakes
1 teaspoon vinegar
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon pepper

Preparation:

In large skillet, saute chicken over medium heat until browned.  Remove and keep warm.  In same skillet, saute vegetables until tender and return chicken to skillet.  Combine tomatoes, vinegar, and seasonings and pour over chicken and vegetables.  Cover and simmer for 30 minutes.  Uncover and simmer for 10 minutes longer.  (I didn't simmer the last 10 minutes because the chicken was cooked through after 30 minutes.)