Selected because it serves two without my having to do any figuring, I could use the breasts left from having deboned a chicken a la Pepin. After having the shiitake-stuffed chicken recently that turned out just okay, I thought I'd try another that wasn't so fussy.
Chicken with Tomato-Shiitake Mushroom Sauce
adapted from Cooking Club of America
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1/8 tsp pepper
1 tbsp olive oil, divided
2 oz. fresh shiitake mushrooms, stems discarded, coarsely chopped (about 1/2 cup)
1/2 c chopped onion
1 garlic clove, minced
1 (14.5-oz.) can diced tomatoes
2 tbsp grated Parmesan cheese
Sprinkle chicken with salt and pepper.
click to print
2 boneless skinless chicken breast halves
1/4 tsp coarse salt1/8 tsp pepper
1 tbsp olive oil, divided
2 oz. fresh shiitake mushrooms, stems discarded, coarsely chopped (about 1/2 cup)
1/2 c chopped onion
1 garlic clove, minced
1 (14.5-oz.) can diced tomatoes
2 tbsp grated Parmesan cheese
Sprinkle chicken with salt and pepper.
Heat 1/2 tablespoon of the oil in medium skillet over medium heat until hot.
Cook chicken 4 minutes or until lightly browned, turning once (chicken will not be totally cooked). Remove chicken.
Heat remaining 1/2 tablespoon oil in same skillet over medium-high to medium heat until hot.
Cook and stir mushrooms and onion 3 minutes or until onion has softened and mushrooms have released their juices.
Add garlic; cook and stir 30 seconds or until fragrant.
Add tomatoes; bring to a boil. Boil 3 minutes or until sauce is thickened, stirring constantly.
Return chicken and any accumulated juices to skillet; spoon sauce over chicken.
Cook 4 to 5 minutes or until chicken is no longer pink in center.
Sprinkle with cheese and serve.
Eh, this was ok. It was pretty bland and I'm glad I coupled it with the Cheesy Artichokes, Cauliflower and Red Pepper since the side dish offered some pizzazz to the plate. Sometimes super fast dishes are great and sometimes they just taste like they were super fast. This one falls into the latter category.
Shaving a couple of minutes from the final cooking time (dropping it from 4-5 minutes to 2-3 minutes) resulted in the chicken turning out very nicely moist. The diced tomatoes weren't thrilling; the dices were much too big for my liking. I'd have preferred a petite dice for this one. The shiitakes were alright, but the tomatoes were overriding. It's not likely that I'll do this one again.
Cost:
- boneless skinless chicken breasts: $1.04
- shiitake mushrooms: $1.40
- onion: $0.24
- garlic: $0.10
- diced tomatoes: $0.64
- Parmesan cheese: $0.34
TOTAL: $3.76 or $1.88 for each of two servings.
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