Tomato Mushroom Chicken
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Onion||1 Medium, thinly sliced|
|Olive oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Canned whole tomatoes||16 Ounce (1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Bay leaf||1 Small|
|Dried basil leaves||1 Teaspoon|
|Whole boneless chicken breasts||3 , skin removed, cut into 1 1/2-inch pieces|
In 3-qt casserole combine mushrooms, onion, olive oil and garlic; cover.
Microwave at High 5 to 8 minutes, or until onion is tender, stirring once.
Stir in remaining ingredients; cover.
Microwave at High 10 to 15 minutes, or until chicken is no longer pink, stirring 2 or 3 times.
Spoon into freezer container.
Label and freeze no longer than 6 months.
To serve, remove from container and place in 2-qt casserole; cover.
Microwave at High 18 to 21 minutes, or until hot, breaking apart with fork and stirring 2 or 3 times.
Serve over rice or spinach noodles, if desired.