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Kosher recipe: Chicken with Mushrooms and Tomatoes
Published: 03/02/2009 by Chef Mendy
Serves 4 - Prep time: 20 minutes INGREDIENTS 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. Total time: 50 minutes Live Eat Be Happy MB
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