Chicken with mushrooms and peppers

How about a quick, easy and healthy dish for dinner? It starts with chicken "tenders." I thought I was buying larger pieces of boneless, skinless chicken but when I unwrapped the package, there they were -- "smallish" pieces of chicken. I knew they'd cook quickly, and I'd need to give them a flavor boost to avoid a bland dish. So I rubbed on a little olive oil, seasoned them generously, and gave them a quick saute on high heat.

I removed them from the pan before they were cooked through, then cooked the vegetables and added the chicken back, with some stock and a little cornstarch to thicken.

Sit down to a delicious dinner in a half hour start to finish.

 

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Chicken With Mushrooms And Peppers

1 lb. chicken "tenders"

2 tablespoons olive oil to coat the chicken

1/2 teaspoon seasoned salt (I make my own in the summer with dried homegrown herbs and sea salt)

dash of black pepper

1/8 teaspoon garlic powder

2 more tablespoons olive oil to saute the chicken and vegetables

1 red pepper, sliced thinly

8 ounces mushrooms, sliced

1/4 cup sliced onions

1 large garlic clove

1/4 cup chicken stock

1 teaspoon cornstarch

parsley, minced (to garnish)

Smear the olive oil over the chicken pieces, then sprinkle with the seasonings. Saute the pieces on high heat in olive oil until lightly browned. Remove chicken pieces and add vegetables and garlic to the pan, cooking on medium heat until softened. Mix the chicken stock with the cornstarch. Add the chicken back to the pan and pour in the chicken stock/cornstarch mixture. If too thick, add a little more stock or water. Mix everything together until coated. Sprinkle with minced parsley. Serve over rice or noodles, if desired.