Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

I love this chicken recipe. Comfort food that tastes soooo good.

Ingredients Nutrition

Directions

  1. Heat 2 tblsps of the oil in large skillet over medium heat until hot but not smoking.
  2. Add garlic; reduce heat to low.
  3. Saute garlic, stirring frequently, until softened but not browned, about 2 minutes.
  4. Dredge chicken pieces lightly in flour.
  5. Increase heat to medium; add chicken pieces and saute until well-browned on all sides, about 20 minutes.
  6. Heat remaining 2 tblsps oil in separate skillet over medium heat until hot but not smoking.
  7. Add mushroom caps and stems; saute, stirring occasionally, until lightly browned, 5-6 minutes.
  8. When chicken is browned, stir in tomatoes, oregano, cinnamon and mushrooms; season to taste.
  9. Reduce heat to medium-low.
  10. Cook chicken, covered, 20 minutes, then uncover, add cream and cook another 10 minutes, or until chicken is tender and sauce has thickened slightly.
  11. Sprinkle with parsley and serve.
  12. Serve with penne or rigatoni.
Most Helpful

This is a very easy and quick recipe to make. The whole family enjoyed this dish served over rigatoni with a salad and rolls. Thanks for a great recipe!

Dreamgoddess May 29, 2003

Very nice! I did scale the recipe, but tried to maintain proportions. I used all the ingredients, including the cinnamon, which, I admit, I did cut back on a little. The oregano and cinnamon are in such small quantities that you can't really pick them out of the whole flavor. They do add a certain something, and I think I'll go for the full amount of cinnamon next time. I cut the chicken and tomato in smaller pieces, and think that the cooking went more quickly because of it. I also sauteed the garlic separately in order not to burn it, which I have a tendency to do. Just a lovely dinner. Thank you very much for sharing this recipe with us.

mianbao February 06, 2013