Mushroom Rosemary Chicken
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- 2 1/2 lb
- boneless, skinless chicken breasts
- 2 1/2 c
- fresh sliced mushrooms
- 1/2 tsp
- 1/2 tsp
- freshly ground black pepper
- 2 Tbsp
- olive oil
- 3 large
- cloves of garlic
- 1 1/4 c
- chopped onion (1 to 1 1/4 c)
- fresh rosemary, 2 3 to 4" sprigs tied or wrapped in cheese cloth
- 3/4 c
- dry white wine (not "cooking wine")
- 1/4 c
- tomato paste
1Cube the chicken to bite sized pieces. Sprinkle with salt and pepper. Heat the oil in a large heavy pan and add half the chicken to the pan.
2Saute until the chicken is just slightly browned on medium-high heat. Remove chicken and repeat with the remaining pieces. Set the chicken aside to be readded later.
3Lower heat to medium. Remove and discard all but one Tblsp. of oil from pan. Add onion and garlic; cook stirring, until onion is softened. Add rosemary and mushroom slices.
4Cook, stirring, until mushrooms are softened. Add wine and tomato paste, stir well.
5Put the chicken back in the pan and stir well to coat the chicken with the sauce.
6Cover pot and simmer over low heat for about 20 minutes. Check and stir to avoid scorching.
7Remove lid and raise temperature to medium. Simmer a few minutes until sauce is reduced and thick.
8Remove the rosemary and discard it. Serve the chicken and sauce over al dente pasta. A green salad or green veggie (I am partial to broccoli) and crusty bread is a great addition.