Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken with Tomatoes and Mushrooms 3.2 (932) 48 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 3, 2018 Print Rate It Share Share Tweet Pin Email 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. Rate it Print