Tuesday, March 21, 2017

Chicken with Mushrooms and Tomatoes


This is a nice one skillet meal.  Add some pasta or rice and your dinner is complete.
  • 1 tablespoon olive oil
  • 3 chicken breasts cut lengthwise into 2 or 3 pieces
  • salt and pepper (I like to use seasoned pepper)
  • 1 large leek, cleaned and thinly sliced (white part only)
  • 2 large cloves garlic thinly sliced 
  • 2 cups grape tomatoes
  • 1 red pepper, seeded and cut into 1/2 inch pieces
  • 1 cup fresh button mushrooms (or larger mushrooms halved)
  • 1/2 cup roughly chopped fresh basil
  • 1/2 cup white wine (or chicken broth)
  • Fresh Parmesan
  1. Heat olive oil in a saute pan.
  2. Season chicken with salt and pepper and cook for several minutes on each side until the chicken begins to brown and is cooked through.
  3. Remove chicken from pan and set aside.
  4. Add the sliced leeks to the pan  (add more oil or a pat of butter if needed) and saute until they begin to soften
  5. Add the garlic, tomatoes, red peppers and mushrooms and continue to cook until the tomatoes begin to wilt and the mushrooms are cooked through.
  6. Return the chicken to the pan, add 1/2 the basil and the white wine and cook a few more minutes or until the wine is reduced.
  7. Sprinkle with the rest of the basil and freshly grated Parmesan if desired.
  8. Serve in the pan or in a wide deep serving dish.

6 comments:

  1. Could you use the dried basil and how much would you use?
    Thank you

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  2. Yes you could although the fresh is nicer. I'd use about a teaspoon of the dried.

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  3. This looks delicious! I love tomatoes and mushrooms so I will have to try it :) Thank you for sharing

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  4. I'm tired of mushrooms and grape tomatoes. I've been eating them all winter. I think I'll put marinated quartered artichoke hearts in mine instead. Ok?

    Sharon

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    Replies
    1. Sounds good to me. You could also use sundried tomatoes.

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  5. I made this for dinner tonight and added the artichoke hearts someone else suggested. It was so incredibly scrumptious. Thanks so much for sharing the recipe.

    ReplyDelete