Sunday, October 23, 2011

Provincial Chicken

This is all I have to say about this recipe: one pan, eight ingredients, tasty, filling, and easy.
All in one deep skillet
4 slices of bacon (or turkey bacon)
1 tablespoon of minced onion
1 garlic glove, minced
1 pound boneless, skinless chicken breast, cut into bite-size pieces
1 can (15.8 ounce) of Great Northern beans, drained and rinsed
1 can (14.5 ounce) diced tomatoes with garlic and basil seasoning, undrained
1/4 cup water
a dash of pepper

Cook bacon in a deep skillet for about 5 minutes or until it is brown and crisp. Remove from the pan, cut into 1-inch pieces, and set aside.

Saute the garlic and onions in the bacon grease until they turn a golden brown, roughly 3 to 5 minutes.* Add the pieces of chicken. Cook for about 5 to 6 minutes or until the chicken is lightly brown on both sides.
Stir in the beans, tomatoes, water, and pepper and then bring it to a boil. Reduce heat to low, cover, and cook for 10 minutes.

Take the lid off the pan, add the bacon pieces and cook for another 5 to 10 minutes or until the chicken is thoroughly cooked and the sauce thickens.

*If you use turkey bacon en lieu of regular bacon, you will need to add a tablespoon or two of olive oil to the pan in order to cook the chicken. Turkey bacon just doesn't give off enough grease. I prefer the recipe with turkey bacon. Eric likes it best with regular bacon.



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