Chicken with Tomatoes and Mushrooms

Name: Chicken with Tomatoes and Mushrooms
Prep time: 20 min
Total time: 50 min
Ingredients: 4 boneless, skinless chicken breast halves, about 1 ½ pounds; Coarse salt and ground pepper; 1 tablespoon olive oil; 1 pound mushrooms, trimmed and quartered; 2 garlic cloves, minced; 1 can (14.5 ounces) stewed tomatoes; 0.25 teaspoon dried oregano

3.2

(932)

48 Reviews

By

Martha Stewart

Updated on August 3, 2018

Prep Time:

20 mins

Total Time:

50 mins

Servings:

4

Also known as chicken cacciatore, this rustic stew cooks in a rich tomato mushroom sauce. Serve over rice or with a thick slice of crusty bread.

Ingredients

4 boneless, skinless chicken breast halves, about 1 ½ pounds
Coarse salt and ground pepper
1 tablespoon olive oil
1 pound mushrooms, trimmed and quartered
2 garlic cloves, minced
1 can (14.5 ounces) stewed tomatoes
¼ teaspoon dried oregano

Directions

Season chicken with salt and pepper. In a large (5-quart) saucepan with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 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 to 15 minutes.
Return chicken and any accumulated juices to pan; cover, and cook until chicken is opaque throughout, 4 to 6 minutes. Turn chicken to coat with sauce, and serve.

Cook's Notes

Before It's Cooked: To catch any leaks, refrigerate packages of raw chicken on a rimmed baking sheet.

Originally appeared: Everyday Food, October 2005