CHICKEN MARSELLAISE

Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another's blog.  

My partner this month is Carol from NO REASON NEEDED for our 4th pairing. I spent yet another lazy afternoon perusing her recipes again and was still intrigued by her unusual recipe titles like elephant ear cookies, zippy slow cooker chili, pizza stuffed pretzels and super easy strawberry and lime ice cream but opted for her Chicken Marsellaise. Carol's recipe is here.

 

I added some Parmesan cheese and hubs loved it!
CHICKEN MARSELLAISE

2 whole chickens, cut up (I used 4 boneless, skinless chicken breasts)
1.5 cups Catalina Fat Free Salad Dressing
2 cans (16 oz.) tomatoes with juice
2 large onions, sliced
2 teaspoons salt
1 teaspoon celery seed
1/2 teaspoon pepper
3 tablespoons flour
1 cup chicken broth or stock

• Arrange chicken pieces in large skillet. 
• Pour 1 cup Catalina dressing over chicken and cook over low heat. 
• Turn chicken as needed in order to brown chicken on all sides. 
• When chicken is browned, add remaining Catalina along with tomatoes, onion, salt, celery seed and pepper. Cover skillet and cook chicken over medium-low heat for 30 minutes or until chicken tests done. When chicken is done, remove from skillet and arrange on serving platter. 
• Gradually add flour to chicken broth and stir until dissolved. 
• Pour broth into skillet's hot liquid and stir constantly, increasing the heat to medium-high. 
• Cook until mixture forms a thick gravy sauce. 
• Pour sauce over chicken and serve.