Difference between revisions of "Chicken with Rice and Peas"

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m (Text replace - "Category:American Recipes" to "Category:American cuisine")
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# Serve over hot [[rice]].
 
# Serve over hot [[rice]].
  
[[Category:American Recipes]]
+
[[Category:American cuisine]]
 
[[Category:Main Dish Poultry Recipes]]
 
[[Category:Main Dish Poultry Recipes]]
 
[[Category:Sun-dried tomato Recipes]]
 
[[Category:Sun-dried tomato Recipes]]

Revision as of 08:10, 6 April 2012

Description

Makes 6 servings

Ingredients

Directions

  1. Heat oil in large skillet over medium-high heat until hot. Add chicken, mushrooms, garlic, salt and pepper; cook and stir 4 to 6 minutes or until chicken is no longer pink in center.
  2. Reduce heat to medium; add tomatoes, peas and oregano. Simmer 1 to 2 minutes.
  3. Combine cornstarch and broth in small bowl.
  4. Add cornstarch mixture to skillet; stir until liquid comes to a boil. Cook 2 to 3 minutes more or until sauce thickens.
  5. Serve over hot rice.