Chicken In Tomato Mushroom Sauce Recipes

CHICKEN WITH TOMATOES AND MUSHROOMS

Steps:

• 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.

CHICKEN AND SHIITAKE MUSHROOMS IN TOMATO SAUCE

Steps:

• Heat oil in a deep sided heavy skillet or saute pan with a lid, preferably with a non-stick coating, over medium heat. Add the chicken smooth side down. Saute, turning each piece with tongs or a plastic spatula until lightly browned, about 5 minutes per side. Half way through cooking add the shiitakes; lightly brown on both sides. Sprinkle with salt and pepper; remove chicken and shiitakes to a side dish.
• Add the wine to the hot skillet and boil over high heat until reduced by half, about 3 minutes. Add the tomatoes, parsley, garlic and orange zest. Heat to boiling; stirring to combine ingredients. Return the chicken, shiitake and any juices on plate to the skillet. Cover and cook, over medium heat, 10 minutes or until the chicken is cooked through. Transfer the chicken to a heated platter; cover with foil. Turn the heat to high and boil the tomato mixture until slightly reduced and thickened, about 5 minutes. Add basil, if using. Season sauce to taste with salt and pepper. Garnish with basil and serve with Parmesan Orzo (recipe to follow).
• Cook orzo in boiling, salted water, partially covered, stirring frequently to prevent sticking. When the water returns to a boil, uncover and boil until tender, about 15 minutes. Toss with the cheese and parsley.
• Yield: 4 servings
• Recipe courtesy Marie Simmons .

CHICKEN WITH MUSHROOMS AND TOMATOES

Steps:

• Preheat the oven to 400 degrees F.
• Put the pancetta and 1 tablespoon of the oil in a large skillet and cook over medium heat until the pancetta crisps, about 3 minutes. Remove pancetta with a slotted spoon, reserve the oil in the pan. Season the chicken thighs with salt and pepper, and add skinned side down to the pan, and brown, in batches if needed, over high heat, about 4 minutes per side. Transfer the chicken to a plate.
• Add a tablespoon of oil and the mushrooms to the skillet and cook, without stirring until beginning to brown, 2 to 3 minutes. Shake pan and continue to cook the mushrooms until evenly golden brown, about 3 minutes more. Add the onion, garlic, marjoram, and pepper flakes; cook stirring and scraping the bottom of the pan with a wooden spoon until fragrant. Crush the tomatoes through your fingers and add to the pot; cook until brick red. Stir in the tomato juices. Bring the sauce to a simmer. Return the chicken and pancetta to the pan and cook it in the oven until the meat is cooked through and tender about 30 minutes more.
• Divide the chicken evenly among 4 plates, cover loosely with foil. With a large spoon or ladle, skim any fat off the surface of the sauce and discard. Stir the cheese and parsley into the sauce, and season with salt and pepper, to taste. Pour the sauce over the chicken and serve.

CHICKEN WITH MUSHROOMS AND TOMATOES

Steps:

• Heat oil in non stick skillet over medium high heat. Season chicken strips with salt and pepper. Brown chicken in hot oil and remove to a plate. Stir in onions and cook until tender. Stir in mushrooms and cook until golden. Stir in wine and bring to simmer. Stir in tomatoes and return to a simmer. Season with salt and pepper and return chicken to pan. Cook over medium heat until sauce begins to thicken. Finish sauce with cream and parsley. Serve warm over pasta.

CHICKEN IN TOMATO MUSHROOM SAUCE

Steps:

• Brown chicken in oil over medium-high heat 10 minutes.
• Remove chicken add bacon to pan and cook until crisp (I microwave the bacon to eliminate most fat) Add onion, garlic, mushrooms, thyme, s& p and cook over medium heat for 10 minutes.
• Add stock to pan and cook 2 minutes.
• Add tomatoes and hot sauce.
• Bring to boil, reduce heat and simmer 10 minutes.
• Return chicken and simmer another 10 minutes or until chicken is cooked through.

CHICKEN WITH SUN-DRIED TOMATO-MUSHROOM SAUCE

Steps:

• Heat 2 tsp.
• oil in a large non-stick skillet over medium-high heat.
• Sprinkle chicken with salt and pepper.
• Add chicken to pan; cook 4 minutes on each side or until done.
• Remove from pan; keep warm.
• Reduce heat to medium.
• Add 2 tsp.
• oil, mushrooms, and shallots; cook 2 minutes, stirring frequently.
• Stir in broth, chopped tomatoes, and wine; cook for 1 minute.
• Spoon sauce over chicken; sprinkle with parsley.
• Serve over pasta.