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Chicken with Tomatoes and Mushrooms




Source of Recipe


Martha


Recipe Introduction


Also known as chicken cacciatore, this rustic stew cooks in a rich tomato mushroom sauce. Serve over rice or with a thick slice of crusty bread.

Prep:
20 minutes
Total:
50 minutes


List of Ingredients




Serves 4

* 4 boneless, skinless chicken breast halves, about 1 1/2 pounds
* Coarse salt and ground pepper
* 1 tablespoon olive oil
* 1 pound mushrooms, trimmed and quartered
* 2 garlic cloves, minced
* 1 can (14.5 ounces) stewed tomatoes
* 1/4 teaspoon dried oregano

Directions

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. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate.
2. Add mushrooms; cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.
3. Return chicken and any accumulated juices to pan; cover, and cook until chicken is opaque throughout, 4 to 6 minutes. Turn chicken to coat with sauce, and serve.



Recipe