Chicken with Tomatoes and Mushrooms


  • 4 boneless, skinless chicken breast halves, about 1 ½ pounds
  • 1 can (14.5 ounces) stewed tomatoes
  • ¼ teaspoon dried oregano
  • Coarse salt and ground pepper
  • 1 tablespoon olive oil
  • 1 pound mushrooms, trimmed and quartered
  • 2 garlic cloves, minced

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...

View full recipe at SpringPad


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