Instructions: 1 14.5 Ounce can Italian-style stewed tomatoes - undrained

Instructions:
Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. In shallow bowl, combine flour and seasoned salt; mix well. Coat chicken pieces with flour mixture; add to skillet. Cook 6 to 10 minutes or until browned on all sides.

Add all remaining ingredients; stir gently to mix. Increase heat to high; cook 2 minutes. Reduce heat to medium-low; cover and simmer 20 to 25 minutes or until chicken is fork-tender, its juices run clear and vegetables are tender, stirring occasionally.

Serving Ideas : This is a good recipe to serve in shallow pasta bowls. Pass a basket of sliced sourdough bread.

NOTES : Ingredient Substitution: Unpeeled, small red potatoes, cut into wedges or quarters, can be used in place of the refrigerated potatoes.

Healthy Hint: Just removing the skin from the chicken reduces the fat in each serving by 8 grams and the calories by 90.

Kitchen Tip: Place the flour mixture in a resealable plastic bag, add the chicken and seal the bag. Shaking the bag will coat the chicken.

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