4Â Â Â tablespoons olive oil
8 to 10 boneless, skinless chicken breasts
1Â Â Â onion, chopped
2Â Â Â green peppers, chopped
2Â Â Â red peppers, chopped
2Â Â Â yellow peppers, chopped
2Â Â Â carrots, chopped
1 (29 ounce) can stewed tomatoes
½ cup sliced black olives
½ cup sliced green olives
1Â Â Â pound mushrooms, sliced
1Â Â Â teaspoon oregano
1Â Â Â teaspoon basil
¼ teaspoon pepper
Heat oil in a large skillet over a medium heat. Cook chicken until lightly browned ( 3 to 4 minutes per side). Add vegetables and spices. Sauté for 10 to 15 minutes longer.
I usually make meatballs for seder, but didn’t think this year’s crowd was the meatball type, so I tried this instead…though I didn’t use the full amount of mushrooms. I served it with quinoa. It was a tremendous success! My mother-in-law, the other guests, and darling husband all loved it. The dish is flavorful and filling without being heavy, a plus when you are eating so late at night. My husband actually looked forward to the leftovers.