Tuesday, July 1, 2008

The Most UN-Scientific Recipe Ever

Warning: if you are methodical, or like to know the exact amounts of ingredients to put in your recipes, you will probably get disgusted with the way I am sharing this recipe. If you are like me and just like to throw things together by look and taste (probably also the kind of person who gets somewhere by landmarks rather than by road signs), forge ahead and enjoy!


Chicken with Stewed Tomatoes & Mushrooms


This recipe sounds wierd, but is actually delicious. Think chicken with spaghetti sauce...sort of...but chunkier. I suppose this recipe is probably only going to be enjoyed by people who like tomatoes & mushrooms. But we love it, and it's SO easy. And it's so versatile- if you can find chicken, any kind of tomatoes & mushrooms in your cupboards (well, hopefully the chicken's in the fridge), you can make this recipe.



Ingredients- Oil, Chicken, Stewed Tomatoes, Mushrooms, Italian Seasoning (sometimes).



Incredibly Ambiguous & Possibly Confusing Directions:


Put some oil in your skillet. (Such scientific measurements, I know)


Brown your chicken (I use boneless, skinless chicken breasts, but you could use diced chicken or whatever you like) Anyway- brown it in the oil for 5 minutes per side, or until the meat is white on the outside with some browning on each side.


Then add some stewed tomatoes. I stew & can my own with oregano & garlic salt, but the store-canned version should work just fine, too, although you may want to add some extra Italian seasoning, especially if you only have un-seasoned tomatoes on hand. Fresh tomatoes will work, too, if you add Italian seasoning and a little extra water, and just make sure you simmer them in the pan until they're soft.


At this point, also add your can of mushrooms. (I use one can for three chicken breasts.) As far as the amount of chicken & mushrooms you use, it just depends how many you want to have left to eat with your chicken, or if you want to put them on rice on the side.


After you've added your tomatoes & mushrooms, put a lid on your skillet, and let it simmer on medium-high heat for about 20 minutes. Check it every few minutes, to flip the chicken so it gets done all the way through, and also to make sure your stewed tomatoes aren't losing all their water- you may need to add water if this happens.


When your chicken's done all the way through, your recipe's done! I like to serve this with a baked or mashed potato, or with rice. If you try this recipe, let me know how it turns out! Need an easy recipe with five ingredients or less? Check out Shannon's place for more great ideas that work for us!

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