Chicken Murphy

* Exported from MasterCook *
Chicken Murphy

Recipe By : Lynne Ridgway
Serving Size : 6 Preparation Time :0:01
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
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4 pounds boneless, skinless chicken breasts
6 tablespoons flour
5 large potatoes
1 large onion
1/2 package fresh mushrooms
1/2 red and green bell peppers
1 jar pepperoncinis in vinegar
1 can whole peeled or stewed tomatoes
1 1/2 pounds sweet Italian sausage

1) Preheat oven to 350 degrees.
2) Cut chicken into medium to large cubes and coat with sifted flour, set
aside. Slice onions and fresh peppers into thick strips. Set aside. Pare
mushrooms in half; set aside. Slice sausage into 1 inch pieces; place in
cast iron skillet and brown. Set aside.
3) Using solid shortening, fry ingredients in this order:
- potato quarters - until golden brown.
- mushrooms to give a semi-crusty textyure (1 minute)
- peppers - to soften and brown slightly
- Onion - until they take on an translucent appearance (but still
slightly crispy)
- Chicken - until golden brown
4) In an 8 X 12 pan or casserole dish, distribute evenly the sausage
peppers (red & green), onion strips, mushrooms, potatoes and chicken, giving
a uniform appearance. Pour whole tomatoes and puree (mixing with 1/2 cup
puree) or whole can stewed tomatoes on top. Gently mix into Murphy. Pour
entire jar of salad peppers over top, distribute evenly (make sure you add
the liquid in the jar, also).
5) Bake, covered, for 45 minutes longer. Best when served with Italian
or French bread.
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