Chicken with Tomato Mushroom Sauce
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.
Servings: 4
Ingredients:
| 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% |
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1 tbsp (15 mL) vegetable oil
4 boneless skinless chicken breasts (1-1/4 lb/625 g total)
2 slices bacon, chopped
1 onion, chopped
2 cloves garlic, minced
3 cups (750 mL) sliced mushrooms (8 oz/250 g)
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
Tomato Mushroom Sauce:
1/2 cup (125 mL) chicken stock
1 can (28 oz/796 mL) tomatoes, drained and chopped
Dash hot pepper sauce
1/4 cup (50 mL) 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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