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Chicken Fricassee with Green Peppers and Tomatoes
Overall user rating: 
4 visitors have rated this recipe.
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Anonymous
on 03/16/2004 04:09 PM
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JohnT
from Edenbower,Oregon
on 12/22/2003 06:16 PM
I prepared this very close to as written, doubled the peppers, sliced chicken breasts in strips, but left out the pasta. I try to adapt recipes to reduce the carbs and starches. I'm going to do a variation with good Hungarian paprika next time.
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Maril
from Maine
on 03/26/2002 12:21 PM
Great recipe! I usually only use breat of chiken, but this one is really good. It's a good dish to serve to company.
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Mickey Oakland
from BC
on 03/15/2002 04:15 PM
Very good. Am always looking for recipes for boneless skinless chicken hips qand this one hits the spot.
