Friday, September 11, 2009

Chicken Oregano

So easy and healthy, too!

It's simmering away, reducing the liquid...

On my plate with pasta and bread...


2 skinless, boneless chicken breasts
1 cup chopped onion
1/2 teaspoon minced garlic
1 tablespoon dried oregano
1 (16 ounce) can diced tomatoes, undrained
1/2 pound sliced mushrooms
1/4 dry red wine

In a large nonstick skillet coated with nonstick cooking spray or a little oil, brown the chicken on both sides over medium heat, about 5 minutes in all (chicken does not have to be completely done at this point). Add the onion and garlic and cook 5 minutes more, until the onions are tender. Sprinkle with salt, pepper and oregano. Add the tomatoes, mushrooms and wine. Cover and cook on low heat about 25 to 30 minutes or until the chicken is tender. Serve with pasta.

Yield: 2 servings

There’s enough tomato mushroom sauce to use 4 small pieces of chicken if you like.

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