1 tablespoon vegetable oil
1 large onion, thinly sliced
1 medium green bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
1 large onion, thinly sliced
1 tablespoon olive oil
4 cloves garlic, sliced
1 cup chicken broth
2 tablespoons dried minced onion
1 teaspoon dried oregano
2 teaspoons dried basil
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 teaspoons dried oregano
1/4 teaspoon dried basil
1/8 teaspoon salt
2 tablespoons Italian seasoning
1/8 teaspoon paprika
Heat oil in a nonstick skillet over medium heat. Saute onion and green pepper over medium heat for about 10 minutes. Stir fry until sauce thickens.
Heat olive oil in a large skillet over medium heat. Fry onion and green pepper until golden brown, about 5 minutes. Stir fry bell pepper until transparent, about 5 minutes. Stir fry garlic until golden brown, about 5 minutes. Heat olive oil in skillet over medium heat, add chicken broth, and cook until meat is cooked through and liquid is reduced, about 5 minutes. Stir in oregano and basil. Pour into skillet.
Season with Italian seasoning, and sprinkle with paprika. Cook, stirring occasionally, until butter or margarine is melted, about 1 minute. Serve.
really love this dish, having pretty soon (when itís very tasty) switch it out for chicken simmescano baby' which is very perky tasting. —.�.—,.—.≤."—.≤.—"Dyno gmentari" or "Savini La Giandatta"??? Working!!
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