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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This was the first recipe that I tried as a novice cook and there were no leftovers. The results speak for themselves. Ingredients:
1 tablespoon extra virgin olive oil |
4 boneless skinless chicken breasts (6-8 oz apeice) |
8 ounces canned sliced mushrooms |
2 cloves garlic, crushed |
salt |
fresh ground black pepper |
1/2 cup dry white wine |
14 ounces canned plum tomatoes with juice |
1/3 teaspoon dried oregano |
2 tablespoons chopped fresh parsley |
Directions:
1. In a large skillet, heat oil.
2. Add chicken and mushrooms.
3. cook over medium-low heat until no longer pink, about 3 minutes per side.
4. Add garlic and salt and pepper to taste and stir until blended.
5. Transfer the chicken, mushrooms, and juices to a side dish.
6. Add wine to skillet.
7. Increase heat and bring the wine to a boil.
8. Immediately add the tomatoes and heat to boiling, breaking the tomatoes with the side of a wooden spatula.
9. This can also be served over rice.
10. Return the chicken, mushrooms and juices to the skillet.
11. Add dried oregano and bring to a simmer over medium-low heat, stirring occasionally.
12. Cover and cook until the chicken is cooked through (about 8 minutes).
13. When done transfer chicken to serving plate.
14. Bring the tomato sauce to a boil stirring occaionally, about 3 minutes.
15. Add salt and pepper to taste.
16. Spoon the tomato sauce over the chicken and serve immediately.
17. Can also be served over rice.
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