Print This Recipe

Print
Chicken with Tomatoes and Mushrooms

Chicken with Tomatoes and Mushrooms

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.

Everyday Food, October 2005 http://www.marthastewart.com/316032/chicken-with-tomatoes-and-mushrooms
3.46591
Rated
69.3182100(183)183
  • Prep Time 20 minutes
  • Total Time 50 minutes
  • Yield Serves 4

Ingredients

    • 4 boneless, skinless chicken breast halves, about 1 1/2 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
    • 1/4 teaspoon dried oregano

Directions

  1. 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.
  2. 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.
  3. 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 Note

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

© 2013 Martha Stewart Living Omnimedia. All rights reserved.