Tuesday, August 3, 2010

Mushroom Garlic Tomato Chicken

6 Organic Skinless Chicken Breast Halves
2 Fresh Shallots Chopped Finely
1/2 Pound Baby Bella Mushrooms Cleaned & Quartered
1 Glove Crushed Garlic
2 Large Tomatoes (Peeled, Seeded & Chopped) or Canned No Salt Added
1/2 TSP Fresh or dried Tarragon
1/4 TSP Sea Salt
1/4 TSP Fresh Ground Black Pepper
1/2 Cup Dry White wine
1/2 Cup Homemade Chicken Broth or Beef
1 TBSP Cornstarch dissolved in 2 TBSP Water

In Large Skillet, heat EVOO over medium heat. Add chicken & cook until bron about 10 minutes. Remove & set aside. Add shallots to pan drippings. Cook 1 Minute to soften. Add mushrooms,cook until lightly browned about 3 minutes. Add garlic, tomatoes, tarragon, salt & pepper. Simmer 5 minutes. Add wine & broth. Return chicken to pan, cover and cook over low heat until tender, about 20 minutes. Remove chicken. Stir dissolved cornstarch into sauce. Bring to a boil & cook, stir until sauce thickens. Return chicken to pan & turn to cat with sauce. Serve with Organic Brown Rice.

No comments:

Post a Comment