Chicken Mexicaine

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READY IN: 2hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Simmer chicken breasts in water and salt until tender.
  • Cool; carefully remove skin and bones, keeping chicken in fairly large pieces.
  • Boil broth down to 2 cups; strain.
  • Melt butter in skillet; add onion, green peppers and garlic; sauté until onion is transparent.
  • Add tomatoes, mushrooms, parsley, sugar, black pepper, chili powder, oregano and chicken broth.
  • Cook, uncovered, 15 minutes; taste for seasoning.
  • Add cornstarch mixed with a little cold water.
  • Put chicken in bottom of casserole dish; pour sauce over top.
  • Cover; refrigerate overnight, if desired (this adds flavor).
  • Bake at 400 for 30 minutes or until hot and bubbly.
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