Patio Chicken Skillet
|Chicken breasts||2 , halved|
|Butter||1⁄4 Cup (4 tbs)|
|Seasoned salt||4 Teaspoon|
|Thyme||1⁄4 Teaspoon, crushed|
|Ground pepper||To Taste|
|Green pepper||1 Medium, diced|
|Onion||1 Small, chopped|
|Hot sauce||1⁄4 Teaspoon|
|Egg noodles||8 Ounce|
|Cream of celery soup||1 Can (10 oz)|
|Ripe olives||1⁄2 Cup (8 tbs), sliced|
Brown chicken on both sides in butter in large skillet; sprinkle with 2 teaspoons seasoned salt, thyme and pepper to taste.
Cover; cook over low heat for 30 minutes or until tender.
Remove chicken from skillet.
Mix green pepper, onion, hot sauce, 1 quart water, remaining seasoned salt and 1/8 teaspoon pepper with pan drippings in skillet.
Bring to a boil.
Add noodles gradually; cover.
Cook over low heat for 20 minutes, stirring occasionally, until noodles are tender.
Stir in soup, olives and additional water if needed.
Add chicken; heat through.