Patio Chicken Skillet Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| Chicken breasts | 2 , halved | |
| Butter | 1/4 Cup (16 tbs) | |
| Seasoned salt | 4 Teaspoon | |
| Thyme | 1/4 Teaspoon, crushed | |
| Ground pepper | 1 To taste | |
| Green pepper | 1 Medium, diced | |
| Onion | 1 Small, chopped | |
| Hot Sauce | 1/4 Teaspoon | |
| Egg noodles | 8 Ounce | |
| 1 can cream of celery soup | ||
| Ripe olives | 1/2 Cup (16 tbs), sliced | |
Directions
Brown chicken on both sides in butter in large skillet; sprinkle with 2 teaspoons seasoned salt, thyme and pepper to taste.
Cover; cook over low heat for 30 minutes or until tender.
Remove chicken from skillet.
Mix green pepper, onion, hot sauce, 1 quart water, remaining seasoned salt and 1/8 teaspoon pepper with pan drippings in skillet.
Bring to a boil.
Add noodles gradually; cover.
Cook over low heat for 20 minutes, stirring occasionally, until noodles are tender.
Stir in soup, olives and additional water if needed.
Add chicken; heat through.
Cover; cook over low heat for 30 minutes or until tender.
Remove chicken from skillet.
Mix green pepper, onion, hot sauce, 1 quart water, remaining seasoned salt and 1/8 teaspoon pepper with pan drippings in skillet.
Bring to a boil.
Add noodles gradually; cover.
Cook over low heat for 20 minutes, stirring occasionally, until noodles are tender.
Stir in soup, olives and additional water if needed.
Add chicken; heat through.
Chef
