Chicken with Tomatoes and Mushrooms

Chicken with Tomatoes and Mushrooms, recipe courtesy of Martha Stewart

I am glad to be able to spend time cooking Martha's recipe this December, and extremely glad to be co-hosting this month's Cook Like A Star. Many thanks for everyone's kind word and support, it was particularly encouraging. I will try my best!

No doubt, being the end of the year, everyone's busy with stuffs at work, busy preparing for the festivities and busy clearing their annual leaves. No such luck for me though, I've just started working! Speaking of that, I am really in need of speedy recipes that requires the least time for the working night dinners, and this chicken with tomatoes and mushroom fits the bill.  

Chicken with tomatoes and mushrooms, which is also a simplified version of chicken cacciatore, is a rustic stew cooked in a rich tomato mushroom sauce. Serve over rice or with a thick slice of crusty bread for a homely, satisfying meal. I had mine with warm fluffy rice, and it was comforting. Good for the days when there's not much time for cooking, because this cooked up very quickly as well. Mine is slightly sauce and could use some slow simmer to reduce the amount of liquid, but otherwise is fine. Also, I would think that some sugar will cut off the sourness of the tomato sauce. Do taste and adjust as necessary. 

Chicken with Tomatoes and Mushrooms
by Martha Stewart

4 boneless, skinless chicken breast halves, about 1 1/2 pounds
Coarse salt and ground 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 (5-quart) saucepan with a tight-fitting 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. 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, 4 to 6 minutes. Turn chicken to coat with sauce, and serve. 

This is another dish for Cook Like A Star December 2012 - Martha Stewart, hosted by Zoe from Bake for Happy Kids , Baby Sumo from Eat Your Heart Out and I, Riceball from


  1. Hi Jocelyn,

    I do realise that December is a crazy month for all... preparing Christmas and finishing work before the end of the year is also biting me hard too. I sort of regret postpone this event until Dec.

    Love this speedy dinner idea... This will be great for me if I have served something fast and delicious to a group of guests coming for pre-Christmas dinner.


    1. Hi Zoe,

      Yes indeed it is a crazy month, but so as long as we do our best and had fun, its going to be worthwhile.

      Besides, Martha has a lot of handy things to help us along the holiday season. Cheers!

  2. This delicious looking dish is perfect for a simple and satisfying meal. I can just imagine this over pasta!

  3. Congrats on your new job. As a mum of two, I also like quick simple recipes :)

    1. Thanks Baby Sumo! Simple dishes like this motivates us to cook more often.

  4. This looks really delicious! And I love how simple it is. Surprisingly the simplest things do produce the best dishes.

  5. Hi Jo!

    What a marvelous and simple chicken dish! Thanks for cooking this to inspire us!

  6. Hi Riceballs, I like the look of this chicken dish, like the fact that it's boneless!

    1. Hi Jeannie,

      Yup, its quite child friendly actually :)


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