1 tablespoon vegetable oil
2 onions, diced
1 green bell pepper, diced
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups chicken broth
1/2 cup water
3 tablespoons all-purpose flour
1/4 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
6 skinless, boneless chicken breast halves
Heat 2 tablespoons oil in a large skillet or saucepan over medium-high heat. Saute onions and green peppers in oil until transparent. Stir salt and pepper into skillet. Reduce heat to medium-low and add chicken. Bring to a boil.
Bring broth to a boil. Stir in flour and cook, stirring, for 2 minutes. Stir in oregano, basil and rosemary. Stir in chicken. Bring to a boil. Cover and simmer for 30 to 45 minutes, or until rice is tender.
Remove skillet from heat. Pour broth into skillet and whisk in flour with a wooden spoon. Cook, stirring occasionally, until lightly browned on top. Remove from heat and stir in rosemary, chicken, salt and pepper.
Stir in chicken broth and stir in water. Simmer for about 10 minutes, then add flour; cook for about 10 minutes, stirring occasionally.
Meanwhile, bring just enough water to just cover bottom of pan; cook over medium heat, stirring constantly, until all of the liquid is absorbed. Pour under chicken and veggies and pour over pan. Cover, and simmer for 30 minutes.
Stir in flour, oregano, basil and rosemary and sprinkle with sugar. Sprinkle chicken over skillet and sprinkle with mozzarella cheese. Cover, and simmer for 2 to 3 minutes, stirring occasionally.
Went well, but for the most part I liked it. However, after drawing two circles, tapering each corner, trace a triangle in the center and tap the top, it was a tad bland. Perhaps changing it up when I make them.
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