Chicken With Mushrooms And Soy Sauce
|Boneless skinless chicken breasts||4|
|All purpose seasoning||1 1⁄2 Teaspoon|
|Soy sauce||3 Tablespoon|
|Garlic powder||1 Teaspoon|
|Olive oil||3 Tablespoon|
|Chicken broth||1 Cup (16 tbs)|
|Purple onion||1 , chopped|
|Green bell pepper||1 Small, chopped|
|Chopped celery||1 Cup (16 tbs)|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Frozen string beans||2 Cup (32 tbs)|
|Pasta||6 Ounce, cooked and drained|
Rinse the chicken and pat dry.
Cut into 1 inch pieces.
Season with the all-purpose seasoning, soy sauce and garlic powder.
Place in a large sealable plastic bag.
Chill for 3 to 10 hours.
Brown the chicken lightly in the olive oil in a skillet, adding a little of the chicken broth to prevent sticking.
Add the onion, bell pepper and celery; saute until vegetables are tender-crisp.
Sprinkle the sugar over the onion mixture; stir well.
Add the flour a little at a time, stirring well.
Add the remaining chicken broth.
Cook, covered, over low heat for 20 minutes or until chicken is cooked through and tender.
Stir in the mushrooms and string beans.
Cook, uncovered, for 10 to 15 minutes or until mushrooms and string beans are tender.
Serve over pasta.