1/2 tsp. Course Ground Black Pepper
1 tsp. Minced Garlic
1 tsp. Marjoram Leaves
1/2 tsp. Oregano Leaves
1/2 tsp. Crushed Rosemary Leaves
1/2 tsp. Thyme Leaves
1/4 cup flour
1 tsp. Salt
1 lb. Bonless skinless chicken brests, cut into 1-in. cubes
3 tbsp. Olive Oil
1 pkg. (8 oz.) mushrooms, thinly sliced
1 medium onion, coarsely chopped (1 cup)
1 medium bell pepper, cut into thin strips (1 cup)
1 can (14 1/2 oz.) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
Mix flour, salt & pepper in shallow dish. Coat chicken evenly with flour mixture.
Heat 2 tbsp. of the oil in large skillet on medium-high heat. Add chicken; cook & stir until lightly golden brown. Remove chicken from skillet. Heat remaining 1 tbsp. oil in skillet. Add mushrooms, onions & bell peppers; cook until tender.
Stir in remaining ingredients & spices. Bring to boil, stirring frequently. Return chicken to skillet. Reduce heat to low; cover & simmer until chicken is heated through. Serve over rice or pasta.
PREP TIME: 15 mins
COOK TIME: 20 mins
Makes 6 servings