4 boneless, skinless chicken breasts
Salt and Pepper
1 table spoon olive oil
1 pound mushrooms, sliced
2 garlic cloves, minced
1 can (14.5 oz) diced tomatoes
1/4 teaspoon dried oregano
Directions: Season chicken with salt and pepper. IN a large saucepan with a tight-fitting lid, heat oil. Cook chicken, turning when it easily releases from the pan, until golden, 4-6 mins. Transfer to a plate.
Add mushroom; cover and cook until softened, about 5 mins. Add garlic, tomatoes and oregano. Reduce heat to medium-low; cook, covered for 10-15 mins.
Return chicken to pan; cover and cook until chicken is completely done. Turn chicken to cover with sauce. Serve.
Kyle and I served this over noodles and it was delicious. We sprinkled it with mozzerella cheese as well.
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