What a beautiful day in Boston!!! It’s only April and it was in the 80’s… I love the heat 🙂
Today, Stas and I woke up early (9am). After breakfast, he headed off to Orange for a day of skydiving and I went to the gym for some lifting (back & biceps) and cardio (3 miles on the treadmill). It was so nice to drive with all of the windows down and the radio turned up loud – I’ve missed that!
After a shower and lunch, I took a walk by the beach and then went grocery shopping.
It was a great day!
At the store, I picked up a package of chicken breasts. I had some mushrooms in the fridge that were about to go bad, so this recipe came to mind. It’s an old favorite of mine, because it’s quick and easy and doesn’t require a lot of ingredients. Most of the time, I have everything on hand.
The finished dish is good, but each time I make it, I remember how bland it is; it needs a little something extra. Next time, I’m going to deglaze the pot with some red wine after sauteeing the mushrooms.
Chicken with Tomatoes and Mushrooms
from the Martha Stewart website
4 boneless, skinless chicken breast halves
Kosher salt and black 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
1. Season chicken with salt and pepper. In a large saucepan (with a 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. (this is where you could deglaze with some red wine!) 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, 5-10 minutes (this will depend on the thickness of your chicken). At the very end, I uncovered the pot, brought it to a low boil, and let some of the liquid evaporate.