Chicken with Tomato Mushroom Sauce
This recipe makes 4 portions servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 281 |
| pro | 37 g |
| total fat | 10 g |
| sat. fat | 2 g |
| carb | 11 g |
| fibre | 3 g |
| chol | 87 mg |
| sodium | 747 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 23 |
| vit A | 10 |
| vit C | 32 |
| folate | 13 |
Serve with: Peas and steamed whole grain rice. Boneless skinless chicken breasts are lean and quick to prepare. For something different throughout the month, try a variation.
Ingredients
- 1 tbsp vegetable oil
- 4 chicken breasts, skinless and boneless
- 2 chopped bacon strips
- 1 chopped onion
- 2 minced cloves of garlic
- 3 cups sliced mushrooms
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- Tomato Mushroom Sauce
- 1/2 cup chicken stock
- 1 can (28 oz/796 ml) drained and chopped tomatoes
- dash hot pepper sauce
- 1/4 cup chopped fresh Italian parsley
Preparation
In large skillet or shallow Dutch oven, heat oil over medium-high heat; brown chicken, 10 minutes. Transfer to plate.
Add bacon to pan; cook until crisp, 2 minutes. Drain off fat. Add onion, garlic, mushrooms, thyme, salt and pepper; cook over medium heat until no liquid from mushrooms remains, about 10 minutes.
Tomato Mushroom Sauce: Add stock to pan; cook, stirring, for 2 minutes. Add tomatoes and hot pepper sauce; bring to boil. Reduce heat; simmer for 10 minutes.
Return chicken to pan, turning to coat; simmer for 10 minutes or until chicken is no longer pink inside. Sprinkle with parsley.
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