This is a quick and easy to prepare chicken recipe that my family LOVES. The chicken can be served over hot cooked pasta or with potatoes or a side of vegetables or simply with a tossed salad. Clearly, it goes with anything.
First dredged the chicken in flour then cook it on the stove top. I think that chicken that has been dredged is always tasty –like my Newport Chicken— how about you? Once it’s cooked, remove it to a platter. No need to keep it warm because it will be going into the oven.
Next, get the mushrooms and onions cooking in the same pan. I really love mushrooms – they are a MealDiva staple. Once the onions and mushrooms are softened, add the remaining ingredients and let the sauce simmer for 15-20 minutes.
Meanwhile, line the baking pan with the chicken cutlets. I doubled this recipe because I was taking it to a friends house for dinner.
Finally pour the delicious red sauce over the chicken ( if cooking later, put it in the fridge or freezer until your ready to heat it) and bake it in a 350 degree oven for 10 minutes ( longer if refrigerated or frozen and defrosted). Feel free to top with melty cheese as well…Mmmmm…
Chicken with Mushrooms and Tomatoes
- 6-8 skinless, boneless, thinly sliced or pounded chicken breasts
- ½ cup flour + 2 tbs., divided
- Salt and pepper to taste
- ¼ cup olive oil + 6 tbs. for cooking
- 1 yellow onion, peeled and diced
- 1 package sliced white mushrooms
- 2 garlic cloves, peeled and minced
- 1 can (14.5 ounces) diced tomatoes with Italian seasoning
- 1/2 cup chicken broth
- In a wide, shallow bowl combine flour with a little salt and pepper.
- In another wide, shallow bowl, add the olive oil
- Dredge chicken pieces in olive oil then flour, coating thoroughly.
- In a large skillet or sauté pan, heat the olive oil (2tbs. at a time as needed) over medium-high heat.
- Add chicken to the hot oil and brown for about 3 minutes on each side.
- Once the chicken is cooked, remove to a plate.
- Add onion and sliced mushrooms to the pan and sauté for 5 minutes, adding additional olive oil if necessary (to keep it from sticking)
- In a small bowl, combine the garlic, tomatoes and chicken broth, stir in the remaining 2 tbs. of flour until well mixed.
- Pour the mixture over the mushrooms; stir to combine and bring to a simmer. Reduce heat to low, cover, and simmer for 15 to 20 minutes, or until thoroughly cooked.
- Spray a large baking pan with cooking spray and line the bottom with the cooked chicken.
- Pour the sauce over the chicken and bake in a 350 degree oven until it’s bubbly and the chicken is cooked (165° on an instant read thermometer inserted in the thickest part of a chicken breast), about 10 minutes.
- Serve the chicken with the sauce.
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