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Tomato Mushroom Chicken

Microwaverina's picture
Ingredients
  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
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Whole boneless chicken breasts 3 , skin removed, cut into 1 1/2-inch pieces
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Microwaving
Dish: 
Sauce
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
21 Minutes
Ready In: 
31 Minutes
Servings: 
6

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