The original recipe looked bland, but with minor additions it was delish!
4 chicken breasts (I only use organic, antibiotic & hormone free. Its worth the extra $)
1lb mushrooms (I used pre-sliced portobellos, but quartered white is in original recipe)
handful of chopped onions
3 garlic cloves, minced
quartered, marinated artichoke hearts
28 oz can tomatoes (I used whole & smashed them a bit. You could use crushed, the original recipe calls for stewed.)
2 t oregano
couple glugs of red wine
- Season chicken breasts with S&P. In a lg saucepan with a tight-fitting lid, heat olive 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 & onions; cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, artichokes & oregano. Add a couple glugs of red wine (I used Cabernet cause we had it) Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.
- Return chicken and any accumulated juices to pan (I cut the breasts in 3 pcs each); cover, and cook until chicken is opaque throughout, 4 to 6 minutes. Turn chicken to coat with sauce, and serve.
Hope your family eats it up like mine did.
If I hadn't broken up with cheese this year, I'd have done this one for sure. Cheesy pasta w/chicken & sundried tomatoes, uh..YES, PLEASE!
My friend made this & my husband really liked it. I'm not sure I could do it & still feel Italian. Like it's too Americanized or something. But she's polish now, so we'll just eat it at her house. :)
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