Tomato Mushroom Chicken Recipe
Summary
Preparation Time10 MinCooking Time21 Min
Ready In31 MinDifficulty LevelEasy
Health IndexHealthyServings6
Ingredients
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Onion | 1 Medium, thinly sliced | |
| Olive oil | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Whole tomatoes | 1 Can (10oz) | |
| Tomato Paste | 1 Can (10oz) | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Bay leaf | 1 Small | |
| Dried basil leaves | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 3 whole boneless chicken breasts, skin removed, cut into 1 1/2-in. 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.
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.
Chef
