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Continental Chicken

Continental Chicken

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Bev. Loudin

Bev. Loudin

Chicken pieces with a light flour coating, simmered with mushroom and tomato juices and cooked with onion, garlic, soy sauce and olives. A bit of Europe, a tad of Asia and a dollop of the Middle East. That's Continental Chicken! Serve over a bed of hot cooked rice, if desired.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 709 kcal
  • 35%
  • Fat:
  • 47.4 g
  • 73%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 53.9 g
  • 108%
  • Cholesterol:
  • 204 mg
  • 68%
  • Sodium:
  • 1464 mg
  • 59%

Based on a 2,000 calorie diet

Directions

  1. Dredge chicken pieces in flour until well coated. Heat oil in a large skillet over medium high heat and brown coated chicken pieces slowly in hot oil.
  2. Meanwhile, combine reserved mushroom liquid with the tomatoes, soy sauce and garlic in a large saucepan and stir together. Add browned chicken and onion and stir together; cover saucepan and simmer over low heat for 45 minutes or until chicken is cooked through and tender.
  3. Stir in mushrooms and olives and bring all to a boil; serve hot, coating with additional soy sauce if desired.
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Reviews

JEMJEN24
11

JEMJEN24

10/21/2003

Extrodinarily delicious! I used only 1/3 of the ingredients since I only used 1lb of chicken (I only have to feed myself and my husband). I did, however, use the entire can of diced tomatoes and the whole clove of garlic. Slap this mixture on a bed of rice and enjoy! Fast, easy, and absolutely scrumptious! An instant favorite!

Heather K.
11

Heather K.

6/23/2003

I made a couple of changes: I used plain diced tomatoes, undrained, and instead of onion, I used 1/4 tsp. onion powder. It turned out really good, except I think I'll use 2 cans of tomatoes so it will be saucier. We had it over rice and really enjoyed it. Thanks!

Cathietay
8

Cathietay

11/8/2004

I used boneless chicken thighs (half the weight as I was cooking for two) cut into pieces, & fresh mushrooms. I used a full can of chopped tomatoes, to make up for the mushroom liquor and more olives as two tablespoons didn’t seem enough. It didn't need as much cooking and had a little too much sauce but still tasted fantastic. I will definitely use this recipe again.

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