Subj : BH&G 2638
To   : All
From : Dave Drum
Date : Fri May 07 2021 20:34:56

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Greek-Style Chicken Skillet
 Categories: Poultry, Squash, Vegetables, Pasta, Citrus
      Yield: 4 Servings
 
  1 1/2 lb Skinned, boned chicken
           - thighs
           Salt & ground black pepper
      1 tb Olive oil
  1 1/2 c  Sliced zucchini
    3/4 c  Chopped green sweet pepper
      1 md Onion; sliced, in rings
      2 cl Garlic; minced
    1/8 ts Ground black pepper
    1/4 c  Water
 10 3/4 oz Can condensed tomato soup
      2 c  Hot cooked couscous
    1/2 c  Crumbled feta cheese
           Lemon wedges
 
  Sprinkle chicken with salt and black pepper. In a 12-inch
  skillet cook chicken in hot oil over medium heat for 12 to
  15 minutes, turning once. Remove chicken from skillet;
  keep warm.
  
  Add zucchini, sweet pepper, onion, garlic, and the 1/8
  teaspoon black pepper to skillet. Add the water; reduce
  heat. Cover and cook for 5 minutes, stirring once or
  twice. Stir in soup. Bring to boiling; reduce heat. Cover
  and simmer for 5 minutes more, stirring once.
  
  To serve, divide couscous among dinner plates. Place
  chicken on couscous. Spoon vegetable mixture over chicken
  and couscous. Sprinkle with feta cheese and serve with
  lemon wedges.
  
  Makes 4 servings.
  
  FROM THE TEST KITCHEN For 2 cups cooked couscous, in a 1
  quart saucepan bring 1 cup water and a dash of salt to
  boiling. Stir in 2/3 cup quick-cooking couscous. Remove
  from heat. Cover and let stand for 5 minutes. Fluff with a
  fork before serving.
  
  Better Homes & Gardens | February 2015
  
  MM Format by Dave Drum - 25 February 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "When we visualise, then we materialise." -- Denis Waitley

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