Title: Chicken mallorca
 Categories: Low-fat, Quick'n'eas, Stew
      Yield: 4 Servings
 
  1 1/2 c  Sliced mushrooms
      2 ts Olive oil
  1 1/4 c  Red and green bell peppers;
           -squares
      1 lg Onion; cut into eighths
      1 lg Garlic clove; minced
     16 oz Skinless boneless chicken
           -breasts (4 ounces each
           -serving)
 14 1/2 oz Stewed tomatoes; Italian
           -style
      2 lg Carrots; thinly sliced
      3 tb Sherry or apple juice
  1 1/2 tb Chopped olives; oil-cured,
           -black
      1 ts Dried thyme
    3/4 ts Paprika
    1/2 ts Dried marjoram
           Salt; optional
      3 c  Hot cooked rice
 
  Review: "A colorful melange of vegetables and a hint of the
  Mediterranean distinguish this dish." In a large non-stick frying
  pan, combine the mushrooms and 1 teaspoon of the oil. Cook over high
  heat, stirring, for 5 minutes, or until the mushrooms are lightly
  browned. Remove the mushrooms from the pan and set aside. Add the
  peppers, onions, garlic and the remaining teaspoon oil to the pan.
  Cook for 5 minutes, or until the onions are limp. Add the chicken
  breast halves to the pan and cook, turning the pieces occasionally,
  for 3 minutes. Stir in the tomatoes, carrots, sherry or apple juice,
  olives, thyme, paprika and marjoram. Adjust the heat so the mixture
  simmers. Cook, stirring occasionally, for 25 minutes, or until the
  chicken is very tender. Add the reserved mushrooms and cook for 5
  minutes. Season with the salt (if using). Serve over the rice. Per
  serving 399 calories,
  :           5.6 g. total fat (13% of calories)
  :           1.1 g. saturated fat
       46    mg. cholesterol
  :           334 mg. sodium ISBN 0-87596-269-6 edited by Jean Rogers;
  listed Nov 1996 by Path c/o McRecipe