Tomato-Braised Chicken with Mushrooms
1
Points®
Total time: 1 hr 25 min • Prep: 15 min • Cook: 1 hr 10 min • Serves: 4 • Difficulty: Easy
Serve this recipe with baked potatoes, rice, or pasta to help soak up the delicious herby-tomato sauce.
Ingredients
Cooking spray
4 spray(s)
Uncooked boneless skinless chicken breast
1½ pound(s), 4 [5] oz pieces
Olive oil
2 tsp(s)
Onion
2 medium, thickly sliced
Garlic
2 clove(s), large, finely chopped
Button mushrooms
1½ cup(s), quartered
Carrots
2 medium, thickly sliced on a diagonal
Canned diced tomatoes
14½ oz
Canned tomato paste
2 tbsp(s)
Fresh parsley
2 sprig(s), 1 chopped and 1 for garnish
Store-bought chicken stock
1¼ cup(s)
Table salt
¼ tsp(s)
Black pepper
⅛ tsp(s)
Instructions
1
Preheat the oven to 375°F.
2
Coat a large nonstick skillet with cooking spray and heat over medium-high. Add the chicken and cook until browed, flipping once, 3 to 4 minutes per side. Transfer the chicken to an ovenproof casserole dish.
3
In the same skillet, heat the oil. Sauté the onions and garlic until softened, 3 to 4 minutes. Add the onions to the casserole dish with the mushrooms, carrot, diced tomatoes, tomato paste, and parsley sprig.
4
Pour the stock into the skillet and cook over medium heat, stirring to incorporate the pan juices, 1 to 2 minutes. Pour the stock into the casserole dish and gently stir. Season with salt and pepper and stir again.
5
Place the casserole dish in the oven and cook until the chicken reaches an internal temperature of 165°F and the vegetables are tender, about 1 hour. Garnish with the chopped parsley and serve.
6
Serving size: 1 piece of chicken and 1/4 of vegetables with sauce
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