Sauteed Chicken Breasts w/Green Peppers & Onions
4 to 6 skinless, boneless chicken breasts
Lemon-pepper seasoning
11/2 bell peppers
6 cloves of garlic
1 lrg. onion
3 Tbsp. dry Italian oregano
3 Tbsp. dry chopped chives
1 can of cream of chicken soup
2 cups of water
In a large skillet add 1 tablespoon of butter and 2 1/2 tablespoons of olive oil; heat. Season 4 to 6 chicken breasts with lemon-pepper only. Cook on one side until lightly brown, then sprinkle with Italian oregano and chives; turn chicken over sprinkle with Italian oregano and chives. Cut up 1 1/2 bell peppers, 1 onion and 6 cloves of fresh garlic add to chicken. Also add about 2 cups of water, cover and simmer over medium heat for about 10-mins or until chicken is
cooked through. Remove chicken, bell peppers and onions from pan set aside. Add 1 can cream of chicken soup to skillet stir until smooth place chicken and vegetables in gravy and cook for 3 to 5 minutes.
Number of Servings: 4-6