Friday, December 30, 2011

Friday Food Feature

Chicken with Tomatoes and Mushrooms

  • 4 boneless, skinless chicken breast halves, about 1 1/2 pounds
  • salt and pepper
  • 1 T olive oil
  • 1 lb mushrooms sliced
  • 1 onion, chopped fine
  • 2 minced garlic cloves
  • 12-15 smaller fresh tomatoes
  • 1/4 teaspoon dried Italian spices


  1. Season chicken with salt and pepper. In a large (5-quart) saucepan with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cube chicken and cook, until golden, 4 to 6 minutes. Transfer to a plate.
  2. Add mushrooms; cover, and cook until softened, about 5 minutes. Add onion, garlic, tomatoes, and oregano. Reduce heat to medium-low; cook covered, until tomatoes have broken down, about 10 to 15 minutes.
  3. Return chicken to pan and incorporate with veggies,cover and heat up 4 to 6 minutes. Serve over pasta or rice.

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