Chicken with Tomato Mushroom Sauce

Author: Canadian Living

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.

  • Portion size 4 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 4 chicken breasts skinless and boneless
  • 2 bacon strips
  • 1 onion
  • 2 cloves of garlic
  • 3 cups sliced mushrooms
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Tomato Mushroom Sauce:
  • 1/2 cup chicken stock
  • 1 can drained and chopped tomato
  • dash hot pepper sauce
  • 1/4 cup chopped fresh Italian parsley

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 747 mg
  • Protein 37 g
  • Calories 281.0
  • Total fat 10 g
  • Cholesterol 87 mg
  • Saturated fat 2 g
  • Total carbohydrate 11 g

%RDI

  • Iron 23.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 32.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chicken with Tomato Mushroom Sauce

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