The only downfall of this dish is that I should have actually used the mushrooms as a garnish on top of the chicken instead of having them in their own little awkward pile. I’m not sure what I was thinking, but Matt definitely had the right idea when he topped his chicken with the mushrooms. Considering I was alternating between bites of mushrooms and bites of chicken, it really would have just been a better choice.
But each element on its own, the chicken and the mushrooms, were so flavorful.
Next time I know what I need to do different.
(from the cookbook The Garlic Lovers’ Cookbook)
2 boneless, skinless chicken breasts
3 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1/2 lb canned full tomato
4 oz tomato sauce
1/2 tsp kosher salt
1/2 tsp oregano
1/8 tsp ground black pepper
2/3 cup shredded mozzarella cheese
1. Preheat the oven to 350.
2. Pound the chicken until it’s 1/2 inch thick.
3. In a large skillet, brown the chicken in hot oil. Remove and set on paper towels to drain.
4. Saute onions and garlic in the remaining oil until soft. Add the tomatoes, tomato sauce, salt, oregano, and pepper. Smash the tomatoes with your wooden spoon. Bring to a boil, then cover, lower the heat, and simmer for 30 minutes.
5. Place the chicken and sauce in a casserole dish. Cover and bake for 30 minutes. Remove. Cover and sprinkle with cheese. Cook until melted.
* serves 2
* Shared with Cookbook Sundays
1 tbsp Brummel&Brown
1 tsp olive oil
1 tsp balsamic vinegar
1 clove garlic, minced
1/8 tsp dried oregano
1/2 lb mushrooms, sliced
1. Melt the butter with oil in a large skillet over medium heat. Stir in balsamic vinegar, garlic, oregano, and mushrooms. Saute for 20 to 30 minutes, or until tender.
2. Be smarter than me and top your chicken with these mushrooms!!
* serves 2