BLOODY MARY CHICKEN
...minus the vodka! Great as a dish all by itself, but also goes well with rice, crusty bread (slice up bread and top with this and put in mouth), or mashed potatoes. Good when you make it, and if you have the time, let it sit for a while on the stove, and then it tastes even better... Healthy dish on its own... make it...
Provided by Monica H
Categories Chicken
Time 20m
Number Of Ingredients 14
Steps:
- 1. Heat 2 Tbsp olive oil in one pan, and 2 Tbsp olive oil in another.
- 2. Season flour with 1 Tbsp salt, 1 Tbsp pepper and the parmesan cheese. Lightly dredge chicken through flour, shake off excess, and drop into one of the pans.
- 3. Dice tomatoes, celery and olives (remember reserve some olives for garnish). Drop in other hot pan. Add the rest of the salt, pepper, cayanne, celery salt, worcestershire and lemon juice. Set to medium heat. Stir occasionally.
- 4. At the same time, stir your chicken; chicken is done when browned and no longer pink in center.
- 5. When tomato mix has been sauteeing for about 15 minutes (done when tender). Add chicken to tomato pan, stir and cover for 1-2 minutes.
- 6. Spoon bloody mary chicken into serving dish and top that with horseradish and chopped olives. (I like to add another extra dash of celery salt to the top before I put my dollop of horseradish on). Good with rice, crusty bread on the side, or some mashed potatoes, or just by itself for a quick meal! Enjoy!
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