3 tsp canola oil, divided
1 lb chicken strips or tenders
2 tsp Italian seasoning
1/4 tsp salt
two or three grinds of fresh ground black pepper
3 medium carrots, diced fine
2 medium ribs of celery, diced fine
3/4 cup chopped onion
1 can (14.5-oz) diced tomatoes including juice
1 garlic clove, minced
In a large nonstick skillet heat 2 teaspoons of the oil over medium-high heat.
Sprinkle the Italian seasoning, salt, and pepper over the chicken pieces; brown in the hot oil on both sides. This should take about 4 to 5 minutes; brown until the chicken is no longer pink in the center. Remove the chicken from the skillet and keep warm.
Reduce the heat under the skillet to medium. Add the remaining teaspoon of oil and swirl around to coat the bottom of the skillet. Add the carrots, celery, and onion. Cook vegetables about 5 minutes until they begin to soften. Stir vegetables frequently during cooking.
Return the chicken pieces to the skillet and add the garlic and tomatoes with their juice. Stir to mix well. Cover, reduce heat and simmer approximately 10 minutes or until thoroughly cooked.
Yield: 4 servings.
Great for diabetics as there are only 13 carbs per serving.