SPICY SKILLET CHICKEN

By gammy

MAKES 6 SERVINGS
HANDS ON - 10 MINUTES
TOTAL TIME - 25 MINUTES

Ingredients

• 1 TABLESPOON VEGETABLE OIL
• 6 BONELESS SKINLESS CHICKEN BREAST HALVES
• 1 LARGE RED PEPPER, CUT INTO 1" PIECES
• 2 CUPS SLICED WHITE MUSHROOMS
• 2 15 OZ CANS TOMATO SAUCE
• 1/4 FRANK'S CAYENNE PEPPER SAUCE

Preparation

Step 1

HEAT OIL IN LARGE NONSTICK SKILLET OVER MEDIUM-HIGH HEAT. ADD CHICKEN TO PAN AND BROWN BOTH SIDES, FLIPPING ONCE, ABOUT 5 TO 8 MINUTES. TRANSFER TO PLATE AND SET ASIDE.
ADD PEPPER AND MUSHROOMS TO SKILLET. COOK, STIRRING, UNTIL TENDER ABOUT 5 MINUTES.
STIR IN TOMATO SAUCE AND HOT SAUCE AND BRING TO A BOIL, STIRRING.
RETURN CHICKEN TO SKILLET, COVER AND REDUCE HEAT TO SIMMER. COOK UNTIL 165 DEGREES IN CENTER ABOUT 5 MORE MINUTES,
REMOVE FROM HEAT AND LET SIT 3 MINUTES BEFORE SERVING.
SERVE WITH RICE OR QUINOA