Original recipe yields 4 servings
O.K. here is my version to liven things up just a little. I also add 1 TBS. chopped parsley, 1 TBS fresh basil or 1 tsp. dried basil, and either fresh chopped tomato, canned drained diced tomato or chopped sun-dried tomatoes along with a little white wine. I let it simmer on low until the chicken is very, very tender. I serve it sometimes with rice, pasta, or mashed potatoes. I also sometimes add sliced zucchini.
This dish was really tasty and easy to prepare. I did make a few changes. I substituted olive oil for veg. oil. I also added onion, garlic, fresh basil, red and greed bell peppers, peas, and carrots. The sauce was very tasty. It was great served over white rice.
you can do so much with this recipe, i loved it! i minced 2 cloves of garlic to brown the chicken in (i seasoned the chicken with sea salt and pepper and a little onion powder, i didn't have any fresh onions). when i added the soup and the water i added cut up red potatoes and carrots that i had mixed with some fresh parsley. i covered it all and let it simmer on low for about 20 minutes, then added half a can of peas. so good on a cold night!