Continental Chicken Recipe - Allrecipes.com
Continental Chicken Recipe
  • READY IN 1 hr

Continental Chicken

Recipe by  

"Chicken pieces with a light flour coating, simmered with mushroom and tomato juices and cooked with onion, garlic, soy sauce and olives. A bit of Europe, a tad of Asia and a dollop of the Middle East. That's Continental Chicken! Serve over a bed of hot cooked rice, if desired."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings

Directions

  1. Dredge chicken pieces in flour until well coated. Heat oil in a large skillet over medium high heat and brown coated chicken pieces slowly in hot oil.
  2. Meanwhile, combine reserved mushroom liquid with the tomatoes, soy sauce and garlic in a large saucepan and stir together. Add browned chicken and onion and stir together; cover saucepan and simmer over low heat for 45 minutes or until chicken is cooked through and tender.
  3. Stir in mushrooms and olives and bring all to a boil; serve hot, coating with additional soy sauce if desired.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr
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Reviews More Reviews

Oct 21, 2003

Extrodinarily delicious! I used only 1/3 of the ingredients since I only used 1lb of chicken (I only have to feed myself and my husband). I did, however, use the entire can of diced tomatoes and the whole clove of garlic. Slap this mixture on a bed of rice and enjoy! Fast, easy, and absolutely scrumptious! An instant favorite!

 
Jun 23, 2003

I made a couple of changes: I used plain diced tomatoes, undrained, and instead of onion, I used 1/4 tsp. onion powder. It turned out really good, except I think I'll use 2 cans of tomatoes so it will be saucier. We had it over rice and really enjoyed it. Thanks!

 

14 Ratings

Sep 14, 2010

Yummy. Easy. Dont coat the chicken. Add leftover squash mix.

 
Nov 08, 2004

I used boneless chicken thighs (half the weight as I was cooking for two) cut into pieces, & fresh mushrooms. I used a full can of chopped tomatoes, to make up for the mushroom liquor and more olives as two tablespoons didn’t seem enough. It didn't need as much cooking and had a little too much sauce but still tasted fantastic. I will definitely use this recipe again.

 
Jun 23, 2003

My husband and I really liked it. It was different than the usual chicken dishes I make. My 5 yr old son thought it was too salty.

 
Mar 10, 2011

Delicious but it came out quite salty and I had to add more water to it to keep it from burning in the pan.

 
Jul 22, 2010

This was a regular dish in our house when I was a kid and we all loved it.

 
Jan 24, 2006

Very good. Used regular green olives chopped up since I did not have black olives at hand. Still came out delicious. Will take off skin the next time.

 

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Nutrition

  • Calories
  • 709 kcal
  • 35%
  • Carbohydrates
  • 13 g
  • 4%
  • Cholesterol
  • 204 mg
  • 68%
  • Fat
  • 47.4 g
  • 73%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 53.9 g
  • 108%
  • Sodium
  • 1464 mg
  • 59%

* Percent Daily Values are based on a 2,000 calorie diet.

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