Here’s a great basic chicken recipe for a week night dinner. You can change this up several different ways, depending on your mood. Add chiles or peppers for a Southwestern feel, add potatoes for a Midwestern variation, or even add olives for a Greek twist.
4 boneless, skinless chicken breast halves, about 1 1/2 lbs.
Coarse salt and ground pepper
1 Tbsp. olive oil
1 lb. mushrooms, trimmed and quartered
2 garlic cloves, minced
1 can (14.5 ounces) stewed tomatoes
1/4 tsp. dried oregano
- 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 chicken to a plate.
- Add mushrooms; cover, and cook until softened, about 5 minutes.
- Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.
- Return chicken and any accumulated juices to pan; cover, and cook until chicken is opaque throughout, 4 to 6 minutes.
- Turn chicken to coat with sauce, and serve.
Food Mingle Blog Alternatives and Substitutions:
- I am a mushroom lover, so I liked the idea of this recipe. It was good, and easy, but just a bit bland. After it cooked, I added a few shakes of Italian Seasoning. Adding sautéed onions with the garlic may also be a good idea, or use seasoned tomatoes. Still, it’s a great basic chicken recipe for a weeknight dinner.
- Shown below is my interpretation of this recipe, as done in my Culinary Arts 1 class, with my partner Jordan. We added black olives and green olives and garnished with fresh parsely.
Yield: 4 servings