- Cook Time
- Prep Time
- 4 ServingsServings
- 1 tbs extra-virgin olive oil
- 1 tsp dried (or 1 teaspoon fresh) oregano
- 2 tbs chopped fresh parsley
- 8 ounces (about 2 cups) fresh white mushrooms, sliced 1/4 inch thick
- 1 small garlic clove, crushed thru a press
- 1/2 cup dry white wine or apple juice
- 1 tsp salt
- 1 tsp Freshly ground black pepper
- 4 bonelss, skinless chicken breast (8 ounces each)
- 1 can (14.5 ounces) Italian-style plum tomatoes with juice
1 In a large skillet, heat oil; add the chicken and mushrooms. Cook over medium-low heat until golden, about 3 minutes per side. Add the garlic and salt and pepper to taste and stir until blended.
2 Transfer the chicken and mushrooms to a side dish. Add the wine or apple juice to the skillet. Increase the heat to high and bring the wine or apple juice to a boil, scraping up any browned pieces from the bottom of the skillet, until reduced to a thin film.
3 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.
4 Add the dried oregano or, if using fresh oregano, add later. Bring to a gentle simmer over medium-low heat, stirring occasionally; cover and cook until the chicken is cooked through, about 8 minutes.
5 Transfer the chicken to a serving platter. Boil the tomato sauce over high heat, stirring occasionally, until slightly thickened, about 3 minutes. Spoon the tomato sauce over the chicken and serve immediately.
Source: Photo and Recipe Courtesy of Mushroom Council and Mushroominfo.com