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Chicken Rose


  • 2 tsp. flour
  • 1/2 tsp. salt, divided
  • 1/8 tsp. pepper
  • 1 1/2 lb. chicken parts, skinned
  • 1/4 cup minced onion
  • 2 tsp. vegetable oil
  • 1 garlic clove, minced
  • 1 med. green bell pepper, seeded and cut into 1 inch squares
  • 1 cup quartered mushrooms
  • 1/2 cup canned crushed tomatoes
  • 1/4 cup water
  • 1/4 tsp. thyme leaves
  • 2 tsp. chopped fresh parsley


  1. Combine flour, 1/4 tsp. salt, and pepper; dredge chicken parts in flour mixture, coat both sides.

  2. In shallow 2 qt. glass baking dish, combine onion, oil, and garlic; microwave on medium high for 2 minutes.

  3. Add chicken and green pepper and microwave on medium high for 5 minutes.

  4. Stir mixture, then add mushrooms, tomatoes, water, thyme, and remaining 1/4 tsp. salt.

  5. Cover with plastic wrap and microwave on medium high for 20 minutes, stirring twice during cooking.

  6. Uncover and cook until chicken is tender, about 5 minutes. Serve sprinkled with parsley.

By Robin from Washington, IA

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