|
Chicken Tuscany
Makes 4 servings
|
|
|
|
|
|
Ingredients
|
|
1
|
(2-1/2- to 3-pound) chicken, cut into serving pieces
|
|
1
|
medium red or green bell pepper, cut into strips
|
|
1
|
jar (4-1/2 ounces) sliced mushrooms, drained
|
|
1
|
envelope LIPTON® RECIPE SECRETS® Onion Soup Mix
|
|
1
|
can (14-1/2 ounces) whole peeled tomatoes, undrained and chopped
|
|
1/2
|
cup orange juice or water
|
|
2
|
tablespoons firmly packed brown sugar
|
|
1
|
tablespoon BERTOLLI® Olive Oil (optional)
|
|
|
|
|
|
|
|
|
|
1. Preheat oven to 425°F. In 13×9-inch baking pan, arrange chicken, bell pepper and mushrooms; set aside.
|
|
2. In medium bowl, combine remaining ingredients; pour over chicken.
|
|
3. Bake uncovered, 50 minutes or until chicken is thoroughly cooked.
|
|
|
|
© Unilever
|
|
|
|
|
|
|
|
|
|
|
Click here for printable version