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Submitted by: Wendi Knowles from Pittsfield, ME
Originally shared on the web 10/08/2018

3 lbs. chicken, skin removed
1⁄4 c. all-purpose flour
1 T. olive oil
1 c. onion, thinly sliced
1⁄2 c. green pepper, sliced
1 clove garlic, minced
1⁄4 c. unsalted chicken broth
15-oz. can no-salt diced tomatoes, drained
8-oz. can no-salt tomato sauce
1⁄4 c. sliced mushrooms
1⁄4 t. dried oregano
1⁄8 t. salt

Pat chicken pieces dry; coat with flour. In a large skillet, heat oil over medium heat. Place chicken in skillet and cook for 15 to 20 minutes, until golden on both sides. Remove chicken to a plate; cover with aluminum foil and set aside. Add onion, green pepper and garlic to drippings in skillet; cook and stir until vegetables are tender. Add broth, scraping up brown bits in bottom of skillet. Add remaining ingredients; stir until blended. Return chicken to skillet, spooning some of the sauce over chicken. Cover and cook for about one hour, until chicken is tender and juices run clear. Makes 10 servings.

Nutrition Per Serving: 158 calories, 4g fat, 1g sat fat, 62mg cholesterol, 226mg sodium, 8g carbohydrate, 2g fiber, 3g sugars, 21g protein.