Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons olive oil (, divided)
  • 16 ounces boneless (, skinless chicken breasts)
  • 1/4 teaspoon cayenne pepper (, or to taste)
  • salt and fresh ground pepper (, to taste)
  • 1 large yellow onion (, diced)
  • 3 garlic cloves (, minced)
  • 1 can ((14.5 ounces) Hunt’s Diced Tomatoes)
  • 1 cup low sodium fat free chicken broth
  • salt and fresh ground pepper (, to taste)
  • 1 package ((8-ounces) sliced mushrooms)
  • 1/2 teaspoon all purpose flour
  • 1/4- cup basil leaves (, cut into thin ribbons)
  • 1/4- cup chopped fresh parsley

Instruction

  • Heat 1 tablespoon olive oil over medium heat in a nonstick heavy bottomed skillet.
  • Season chicken breasts with cayenne pepper, salt and fresh ground pepper on all sides.
  • Add to hot oil and cook until edges are opaque, about 10 minutes.
  • Flip to the other side, cover the pan, lower the heat and cook for another 10 minutes, or until done.
  • In the meantime, prepare tomato sauce.
  • Heat 2 tablespoons olive oil over medium-high eat in a nonstick heavy bottomed pot or large skillet.
  • Add onions and cook for 3 minutes.
  • Stir in garlic and continue to cook for a minute, or until fragrant.
  • Add tomatoes and chicken broth; season with salt and pepper and bring to a boil.
  • Lower to a simmer and cover; continue to cook for 15 minutes.
  • Remove lid and add the sliced mushrooms.
  • Add the flour and stir until completely combined.
  • Cover with lid and continue to cook for 5 more minutes.
  • Remove lid; stir in basil and parsley.
  • Remove from heat.
  • Taste for seasonings and adjust accordingly.
  • Transfer prepared chicken breasts to a serving plate.
  • Top chicken with prepared sauce.
  • Serve.