Recipe by mikey & ev
Not sure where I found this recipe, but it's tasty and easy! Note: if you use canned tomatoes (instead of tomato sauce), I'd recommend adding a little more flavoring - personally I like extra garlic, bay leaf, and/or basil. Also, I used tenderloins (which are smaller than breasts), so the cooking time would be shorter to avoid drying out the chicken.
- 14.79 ml extra virgin olive oil
- 4 boneless skinless chicken breasts (6-8 oz each)
- 473.18 ml fresh white mushrooms, sliced 1/4 inch thick
- 1 small garlic clove, crushed through a press
- salt & freshly ground black pepper
- 118.29 ml dry white wine or 118.29 ml apple juice
- 411.06 g canitalian-style plum tomatoes with juice (or tomato sauce)
- 1.62 ml dried oregano
- 29.58 ml chopped fresh parsley
Directions See How It's Made
- In a large skillet, heat oil; add the chicken and mushrooms. Cook over medium-low heat until golden, about 3 minutes per side.
- Add the garlic, salt and pepper to taste; stir until blended. Transfer the chicken and mushrooms to a side dish.
- Add the wine to the skillet. Increase the heat to high and boil the wine, scraping up any browned pieces from the bottom of the skillet, until reduced to a thin film.
- Add the tomatoes and heat to boiling, breaking the whole tomatoes into pieces with the side of a wooden spoon or spatula.
- Return the chicken, mushrooms, and any juices to the skillet. Add the dried oregano (if using fresh, add later). Bring to a gentle simmer over medium-low heat, stirring occasionally; cover and cook until the chicken is cooked through, about 8 minutes. Add salt and pepper to taste.
- If chicken is done, but sauce is too thin for your liking: Transfer the chicken to a side dish. Boil the tomato sauce over high heat, stirring occasionally, until slightly thickened. Then return chicken to skillet.
- Sprinkle with parsley and serve immediately.