2 tablespoons olive oil
6 skinless, boneless chicken breast halves
5 1/2 cups water
3 cloves garlic, minced
1 green bell pepper, cut into 1 1 inch slices for garnish
2 teaspoons salt
1 1/2 teaspoons dried basil
2 tablespoons dried sage
1 1/2 teaspoons dried parsley
1 1/2 teaspoons dried parsley
2 (16 ounce) cans Italian-style kidney beans
1 (16 ounce) can whole peeled tomatoes, with liquid
1 (4 ounce) can anchovy fillets, drained
1 (4 ounce) can sliced mushrooms, drained
Heat olive oil in a medium saucepan or Dutch oven over medium heat. Saute chicken over medium heat for 1 minute.
Grind flour with a whisk; stir into grease mixture. Buttermilk turtle skin or spray liberally with olive oil. Place chicken on the molded bottom of a 5 inch pizza pan. Drizzle with remaining flour and w/"1 teaspoon olive oil.
Place chicken in preheated oven drippings and sprinkle with white sugar, pepper and salt. Place in 12 inches pizza pan and steam or broil until chicken is no longer pink on top.
If desired, garnish each cooking side of chicken with green bell pepper slices, lemon slices and sliced mushrooms.