Ingredients1 h servings 709 cals
- Dredge chicken pieces in flour until well coated. Heat oil in a large skillet over medium high heat and brown coated chicken pieces slowly in hot oil.
- Meanwhile, combine reserved mushroom liquid with the tomatoes, soy sauce and garlic in a large saucepan and stir together. Add browned chicken and onion and stir together; cover saucepan and simmer over low heat for 45 minutes or until chicken is cooked through and tender.
- Stir in mushrooms and olives and bring all to a boil; serve hot, coating with additional soy sauce if desired.
Per Serving: 709 calories; 47.4 g fat; 13 g carbohydrates; 53.9 g protein; 204 mg cholesterol; 1464 mg sodium. Full nutrition
ReviewsRead all reviews 11
Extrodinarily delicious! I used only 1/3 of the ingredients since I only used 1lb of chicken (I only have to feed myself and my husband). I did, however, use the entire can of diced tomatoes a...
I made a couple of changes: I used plain diced tomatoes, undrained, and instead of onion, I used 1/4 tsp. onion powder. It turned out really good, except I think I'll use 2 cans of tomatoes so...
I used boneless chicken thighs (half the weight as I was cooking for two) cut into pieces, & fresh mushrooms. I used a full can of chopped tomatoes, to make up for the mushroom liquor and more ...
My husband and I really liked it. It was different than the usual chicken dishes I make. My 5 yr old son thought it was too salty.
Delicious but it came out quite salty and I had to add more water to it to keep it from burning in the pan.
Very good. Used regular green olives chopped up since I did not have black olives at hand. Still came out delicious. Will take off skin the next time.