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pepper chicken olive oil button mushrooms red onion garlic salt Marsala sugar oregano thyme red pepper
Viewed: 40 - Published at: 3 years agoIngredients
- 1/2 teaspoon pepper
- 6 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded
- 2 teaspoons olive oil
- 8 ounces button mushrooms, sliced
- 1 medium red onion, chopped
- 2 medium garlic cloves, minced
- 1 14.5-ounce can diced no-salt-added tomatoes, undrained
- 1/2 cup marsala or dry white wine (regular or nonalcoholic)
- 1 teaspoon sugar
- 1 teaspoon dried oregano, crumbled
- 1/2 teaspoon dried thyme, crumbled
- 1/4 to 1/2 teaspoon crushed red pepper flakes (optional)
Method
- Sprinkle the pepper over both sides of the chicken.
- Using your fingertips, gently press the pepper so it adheres to the chicken.
- In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom.
- Cook the chicken for 3 minutes on each side (the chicken wont be done at this point).
- Transfer to a plate.
- Set aside.
- In the same skillet, stir together the mushrooms, onion, and garlic.
- Cook over medium heat for 3 to 4 minutes, or until soft, stirring occasionally.
- Stir in the remaining ingredients.
- Return the chicken to the skillet.
- Spoon the sauce over the chicken.
- Increase the heat to medium high and bring to a simmer.
- Reduce the heat to medium low.
- Cook, covered, for 25 minutes.
- (Per serving)
- Calories: 203
- Total fat: 3.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 1.5g
- Cholesterol: 66mg
- Sodium: 85mg
- Carbohydrates: 10g
- Fiber: 2g
- Sugars: 6g
- Protein: 28g
- Calcium: 50mg
- Potassium: 599mg
- 1/2 other carbohydrate
- 3 very lean meat
