Chicken: Chicken and Shiitake Mushrooms in Tomato Sauce

posted by RisaG 03-17-100 5:57 PM

* Exported from MasterCook *
Chicken and Shiitake Mushrooms in Tomato Sauce
Recipe By : Fresh & Fast by Marie Simmons, p. 124
Serving Size : 4 Preparation Time :0:00
Categories : Mushrooms Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tbsp. olive oil
4 chicken breast halves or boneless breasts
1 (3.5 oz.) pkg. shiitake mushrooms or 4 oz. large button -- sliced
1 small clove garlic -- crushed
salt and freshly ground black pepper -- to taste
1/2 cup dry white wine
1 (14.5 oz.) can Italian-style plum tomatoes -- with juice
pinch dried oregano or thyme -- or 1 tsp. fresh
2 tbsp. fresh parsley -- chopped

Heat the oil in a large skillet; add the chicken and mushrooms. Cook over medium-low heat until golden, about 6 minutes per side for bone-in and 3 minutes per side for boneless. Add the garlic, salt and pepper; stir until blended.

Transfer the chicken and mushrooms to a side dish. Add the wine to the skillet. Increase heat to high and boil the wine, scraping up any browned pieces from the bottom of the skillet, until reduced to a thin film.

Add the tomatoes and heat to boiling, breaking the whole tomatoes into pieces with the side of a wooden spoon or spatula.

Return the chicken, mushrooms and any juices to the skillet. Add the dried oregano or thyme, if using (add fresh later). Heat to a gentle simmer, stirring to combine the ingredients.

Cover and cook over medium-low heatt until the chicken is cooked through, about 15 minutes for bone-in and 8 minutes for boneless. Add the parsley and fresh oregano or thyme, if using. Transfer the chicken to a serving platter.

Boil the tomato sauce over high heat, stirring occasionally, until slightly thickened, about 3 minutes. Add salt and pepper to taste.

Spoon the tomato sauce over the chicken and serve immediately.

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