Do you need a delicious dish that is special enough for guests but quick and easy to prepare?
This Chicken with Tomatoes and Mushrooms is simple and quick enough for weeknights, but I often serve it as my "company chicken" dish when guests come for dinner.
This is based of a recipe called Chicken Fricassee in a cooking magazine my mom bought years ago. But, it is actually more of a Chicken Cacciatore.
Most fricassee recipes I have seen since have cream in them. And the cacciatore recipes have bell peppers and other vegetables in them.
So, I have no idea what to call it officially.
It is a quick and hearty meal that is delicious on pasta or polenta, my personal choice.
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Recipe
Ingredients
- 4-6 chicken breasts or thighs (pounded or cut to an even thickness)
- โ cup flour (all purpose or your gluten-free equivalent of choice)
- ยผ cup olive oil
- 2 tablespoons garlic (minced)
- 28 ounce can stewed tomatoes
- ยฝ pound mushrooms (sliced)
Instructions
- Heat oil in a large skillet (preferably cast iron)on medium heat.
- Dredge chicken in flour. Brown the chicken in the skillet, adding the garlic to the pan about halfway (to prevent it from scorching).
- Add tomatoes and mushrooms, stirring to loosen the flour on the bottom of the skillet. Reduce heat and simmer for 20- 25 minutes until the chicken is cooked completely and the sauce has begun to thicken.
Sound fabulous? Share it!
more easy chicken recipes
Marilyn
This week I am sharing a Trinity Pie, A Gluten Free Carrot Cake and a Spring Snack Mix. Thanks for hosting. Have a lovely evening!
Catherine Sokolowski
Yum! Your chicken looks and sounds delicious and easy. I will definitely be making it! I have never eaten polenta but always wanted to try it. Looks like now is the time!! Thanks for sharing!