Recipe
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 olive oil
- 2 tablespoons garlic (minced)
- 28 ounce can stewed tomatoes
- ½ 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.