Monday, July 21, 2008
4 boneless, skinless chicken breast halves, about 1 1/2 pounds
coarse salt and pepper
1 tablespoons olive oil
1 pound mushrooms, trimmed and quartered. I use sliced.
2 garlic cloves, minced
1 can (14.5 ounces) stewed tomatoes
1/4 teaspoon dried oregano
1-2 tablespoons tomato paste to thicken. (optional)
Season chicken with salt and pepper. In a large saucepan with a tight-fitting lid, heat oil over medium-high heat; swirl to cat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4-6 minutes. Transfer 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, 10-15 minutes.
Return chicken and any accumulated juices to pan; cover and cook until chicken is opaque thoughout, 4-6 minutes Turn chicken to coat with sauce, and serve.
Can serve over rice or with a thick slice of crusty bread.