Cinnamon Chicken
"Very simple and very tasty!"
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1 lb skinless chicken
- 1 small onion, chopped
- 2 garlic cloves, crushed
- salt
- pepper
- cinnamon
- 1⁄2 cup red pepper, sliced
- 1⁄2 cup orange bell pepper, sliced
- 1 (8 ounce) can fat-free chicken broth
- 1 (8 ounce) can condensed cream of mushroom soup
- olive oil
directions
- Preheat over to 350°F.
- In a large skillet, heat a thin layer of olive oil.
- Sauté onion and garlic until soft and translucent.
- Remove with a slotted spoon to a 4 quart casserole dish.
- In the same oil, gently brown the chicken, sprinkling each side with salt, pepper and a little cinnamon.
- While chicken is browning, mix chicken broth and mushroom soup. Mix until smooth - no lumps!
- Heat soup mixture in a microwave until steaming hot (2-3 minutes on high).
- Remove chicken when browned on both sides to the casserole.
- In the same oil, quickly sauté the pepper strips and add them to the casserole.
- Pour hot soup over everything; seal top with a sheet of aluminum foil, then cover and bake for 35-45 minutes.
- Serve over brown or jasmine rice.
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RECIPE SUBMITTED BY
Thistlethorne
United States
I share an apartment with my best friend and three beautiful little cats. Chaney (after the silent film star) is a muted calico; Peri is at least part Russian Blue with a bit of tabby thrown in; and Archer is our only little boy, a mackral tabby.
I enjoy cross stitching a LOT! My favorite patterns come from Told in a Garden (http://www.tiag.com) and I highly recommend it for those folks who like to cross stitch and have experience. This site is not for beginners.
