Tuscan Chicken Skillet
Description
Do you wish that you could make a meal that tastes like it took all day to make but really only took about 45 minutes? This dish will make that wish come true. Your house will smell wonderful but wait until you taste it! And, only one pot to wash after di
Ingredients
2 T. olive oil, divided
1 lb. chicken breast tenderloins
1 t. kosher salt
1 t. freshly ground black pepper
1 t. oregano
½ t. thyme
½ onion, diced
4 cloves garlic, minced
12 oz. mushrooms, sliced
⅔ c. sun-dried tomatoes, chopped (dried or packed in oil)
15 oz. can cannelini beans, drained and rinsed ( or Great Northern or Garbanzo beans)
30 oz. canned fire roasted diced tomatoes
1 T. sugar
salt, to taste
freshly ground black pepper, to taste
chopped parsley, for garnish
Directions
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Wash chicken and pat dry with paper towels. Season with salt and pepper.
Heat 1 T. olive oil in a large sauté pan or cast iron skillet over medium-high heat; add chicken; brown for 3 minutes per side.
Remove chicken; set aside on a platter. Add remaining olive oil to the pan. Add the sliced mushrooms in a single layer and brown, working in batches, a few minutes per side. Remove from the pan; set aside.
Add onion; sauté 3 minutes; add garlic and sun-dried tomatoes; sauté 2 minutes; stir in diced tomatoes, spices, beans, and sugar.
Transfer chicken back to the pan; spoon some sauce and vegetables over top of the chicken; cook, covered, until chicken is cooked through and sauce is bubbling, about 10 minutes. Return mushrooms to the pan. Taste; season with salt and pepper, as needed.
Serve hot, garnished with parsley.
4 servings.