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
- 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.
- 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.
- 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 lilnut.net.