Herb-Braised Chicken With Tomatoes and Mushrooms (Low Carb)

A great tasting stove top chicken dish to whip up for both a regular family dinner or when company is coming. If you're not watching your carbs, a side of rice pilaf goes nicely.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 2  lbs boneless skinless chicken breasts or 2  lbs boneless skinless chicken thighs
• 2  slices bacon, cut into 1 inch pieces
• 8  ounces baby portabella mushrooms, sliced
• 1  large sweet onion, sliced thin
• 1⁄4-1⁄2 cup chicken broth
• 2  garlic cloves, minced
• 1 1⁄2 teaspoons dried basil
• 3⁄4 teaspoon dried oregano
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 (14 1/2ounce) can diced tomatoes, drained

Directions

1. In a large, deep skillet or Dutch oven, cook bacon on medium for 4 minutes or until lightly browned but not crisp; turn frequently.
2. Add mushrooms and onions; stir occasionally and cook until onion is tender, about 8 minutes.
3. Mix the seasonings together and sprinkle over both sides of chicken.
4. Add chicken, tomatoes, garlic and broth to pan.
5. Bring to a boil and stir, getting up all the browned bits.
6. Reduce heat to low, cover and simmer for 15 minutes.
7. Turn chicken and cook for another 15 minutes, stirring occasionally and spooning sauce over chicken.