Mexican Chicken
1 Medium onion, thinly sliced
1/2 cup oil
12 pitted green olives
4 medium tomatoes, chopped (about 4 cups)
2 stalks celery, chopped
2 cloves garlic, finely chopped
2 bay leaves
1/2 cup water
2 Tablespoon capers
1 Tablespoon dried oregano leaves
1 tsp salt
1/4 tsp pepper
6 boneless chicken breast halves
8 ounces fresh mushrooms, sliced
Cook and stir onion in oil in 10 inch skillet until tender. Stir in remaining ingredients except chicken breasts and mushrooms. Heat to boiling. Reduce heat and simmer uncovered for 30 minutes. Place chicken in single layer in skillet. Cover and cook over medium- low heat for 30 minutes. Add mushrooms. Cover and cook until chicken is done. (about 15 minutes longer) Makes 6 servings.
From Betty Crocker Regional and International Recipes
