Heat olive oil and butter in a large Dutch oven. Brown chicken breasts on both sides (does not have to be cooked thoroughly - it will finish cooking in the soup.) Remove chicken from pan and reserve. If needed add a little more olive oil and butter to the pan, then add onion, pepper, mushrooms, garlic, and celery. If you like spicy foods, this would be a good time to add red pepper flakes. Saute veggies until tender and a little brown. Next, return chicken to pan and add water or chicken stock, grape juice, lemon juice, canned tomatoes, and tomato paste.
Source: This recipe was inspired by Rachel Ray. I had to put my own spin on it. It goes well at church gatherings, family get togethers and may be frozen in gallon freezer bags after cooling.
By PJ from Sylvester, GA
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