Chicken with Tomatoes and Portobello Mushrooms
- 2 tablespoons canola oil
- 1/2 cup all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon crushed red chile flakes
- 1 1/2 pound boneless, skinless chicken breast, cut into bite-size pieces
- 1 large yellow onion, finely chopped
- 3 cloves garlic, crushed
- 1 (15.0-ounce) can crushed tomatoes, drained
- 1 cup low-sodium chicken broth
- 2 tablespoons butter
- 1 large portobello mushroom (about 1/2 pound), diced
- 1 lemon, juice of
- 1/4 cup fresh basil, torn
- 3 tablespoons chopped fresh flat-leaf parsley
Heat oil in a large pot over medium high heat.
Whisk together flour, salt and red chile flakes in a medium bowl then coat chicken with flour mixture, shaking off any excess.
Transfer chicken to the pot and cook, stirring occasionally, until browned; transfer to a large plate and return pot to the heat.
Reduce heat to medium, add onion and garlic and cook until softened, 3-4 minutes.
Add tomatoes, broth and browned chicken and simmer, covered, for 45 minutes.
Meanwhile, melt butter in a large skillet over medium high heat, add mushrooms and cook until tender and golden, about 5 minutes. Sprinkle with lemon juice and set aside.
Add cooked mushrooms, basil and parsley to pot with chicken mixture and continue simmering just until heated through. Spoon into bowls and serve.
See our Terms of Service.
- 2 tablespoons canola oil
- 1/2 cup all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon crushed red chile flakes
- 1 1/2 pound boneless, skinless chicken breast, cut into bite-size pieces
- 1 large yellow onion, finely chopped
- 3 cloves garlic, crushed
- 1 (15.0-ounce) can crushed tomatoes, drained
- 1 cup low-sodium chicken broth
- 2 tablespoons butter
- 1 large portobello mushroom (about 1/2 pound), diced
- 1 lemon, juice of
- 1/4 cup fresh basil, torn
- 3 tablespoons chopped fresh flat-leaf parsley