Hunters Chicken

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Kate sherwood’s recipe from the november 2012 issue of nutrition action health letter. Quick. Easy. Tasty. She says, “you can use dry white wine instead of vermouth.” per 1 1/2 cups serving, made with chicken breast: calories 370; total fat 17 g; sat fat 2.5 g; protein 29 g; carbs 19 g; fiber 3 g; sodium 400 mg.

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Steps

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Saut the chicken in 1 tablespoon of the oil in a large , deep skillet until browned , about 3 minutes per side.

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Remove and set aside.

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Saut the onion and the mushrooms in the remaining 3 tablespoons of oil until they start to brown , 8-10 minutes.

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Stir in the tomato paste and cook for 2 minutes.

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Add the vermouth , diced tomatoes , and thyme.

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Simmer until the sauce thicken , about 10 minutes.

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Chop the chicken and stir it and any juices to the skillet and gently cook through.

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Season with pepper and up to teaspoon of salt.

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Ingredients

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boneless skinless chicken breasts, extra virgin olive oil, onion, cremini mushroom, tomato paste, dry vermouth, no-salt-added diced tomatoes, dried thyme, black pepper, kosher salt