Lo-Cal And Low-Fat Skillet Chicken - cooking recipe

Ingredients

2 split skinned chicken breasts
6 oz. can V-8 juice
1 can mushroom pieces
1 large chopped onion
1/2 c. chopped green pepper
1/4 c. chopped mild banana peppers
3 Tbsp. Worcestershire sauce
1/4 c. soy sauce
1 c. chicken broth
1 c. cooked rice (brown or white)

Preparation

Boil chicken until done and cook rice.
In large skillet, saute onion, peppers and mushroom pieces, using cooking spray if needed to brown.
Saute until tender, then add V-8 juice, Worcestershire sauce, soy sauce and chicken.
Cook for 15 minutes. Season with salt, pepper and garlic powder.
Add cooked rice to skillet mixture and mix well.
Add chicken broth for moisture. Serves 4.