Sauteed Chicken Breasts cooked in a sauce with Fire roasted tomatoes. This is not only delicious but easy to make. Your family should love it as much as mine does.
4 boneless, skinless chicken breast halves
¼ teaspoon. salt
⅛ teaspoon. pepper
4 oz. mushrooms, sliced
½ red pepper, diced
3 cloves garlic, minced
1 can fire-roasted tomatoes
1 tablespoon. plus 1 teaspoon. olive oil
No nutrition information available
Season chicken breasts with salt and pepper. Heat large non stick frying pan until hot. Add 1 tablespoon. oil, and when oil is hot, add chicken breasts (if pan is too small to hold all 4 breast halves, then add 2 at a time). Brown chicken on one side, about 3-4 minutes. Turn chicken over and brown other side (chicken should not be done, just browned). Remove chicken from skillet, place on a plate and cover with foil. Add 1 teaspoon. oil. When hot, add garlic and chopped onion.
Sauté until onion and garlic is lightly browned, about 2 minutes. Add diced red pepper and sauté for 2 min. Then add mushrooms and sauté another 2 minutes. Add one can of fire-roasted tomatoes and cook through until hot. Add chicken breasts to the tomato mixture. Make sure you cover chicken with fire roasted tomato sauce. Lower heat to a low simmer, cover and simmer for another 7-10 minutes or until done.
Serve over a bed of sautéed spinach and surround dish with cooked Orzo.