Ingredients
8 bone-in chicken breast halves (8 ounces each), skin removed3/4 cup sliced celery3/4 cup chopped green pepper1/4 cup chopped onion1 can (4 ounces) mushroom stems and pieces, drained2 cans (14-1/2 ounces each) no-salt-added stewed tomatoes1 teaspoon dried parsley flakes1 teaspoon vinegar1/2 teaspoon garlic powder1/2 teaspoon dried basil1/2 teaspoon dried oregano1/4 teaspoon pepper
Preparation
In a large skillet coated with cooking spray, saute chicken over medium heat until browned. Remove and keep warm. In the same skillet, saute celery, green pepper, onion and mushrooms until tender.
Return chicken to pan. Combine the remaining ingredients; pour over chicken and vegetables. Cover and simmer for 30 minutes. Uncover; simmer 10 minutes longer or until a thermometer reads 170°.
