One Pan Chicken with Tomatoes and Mushrooms is Weeknight Fast

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. Most fricassee recipes I have seen since have cream in them. And 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

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Ingredients

 

• 4-6 chicken breasts or thighs (pounded or cut to an even thickness)
• ⅓ cup flour (all purpose or your gluten-free equivalent of choice)
• ¼ cup oil
• 2 tablespoons garlic (minced)
• 28 ounce can stewed tomatoes
• ½ lb 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.

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