Chicken Chasseur

My husband is really sweet about picking up random cookbooks here and there. They are totally varied in content and style, but always very thoughtful. The most recent addition that he has purchased me is "Minute Meals - 20 Minute Gourmet Menus".

The book has an interesting layout. Each recipe is included in an actual menu for the evening. A salad, entree, and dessert are the most common combinations. It also lists what you will need to pick up from the store as well as what should be in your pantry. Pretty handy!

So for my first recipe out of the book, I chose Chicken Chasseur. I didn't follow any of the other parts of the menu (which listed green salad, egg noodles, french bread, and a dessert) but I was really happy with how the main entree turned out!

Ingredients:

• 3 boneless skinless chicken breasts
• 2 garlic cloves, smashed
• Salt and pepper to taste
• 2 TBSP olive oil
• 1 cup onion, sliced
• 2 cups mushrooms, sliced
• 1 tsp herbes de Provence
• 1 can crushed tomatoes (I used Italian style)

Directions:

• Season chicken breasts with salt and pepper
• In a large skillet, heat 1 TBSP olive oil over medium-high heat. Add the chicken and cook for 1 minute on each side. Remove to a plate.
• Add the remaining TBSP oil to the skillet and add onions, mushrooms, smashed garlic cloves, salt and pepper, and herbes de Provence.
• Cook, stirring occasionally, until veggies are softened.
• Add the tomatoes and stir to combine. Reduce heat to medium-low and return the chicken to the skillet
• Bring the sauce to a boil and cover
• Reduce the heat and simmer for 10 minutes until the chicken is cooked through.
• Remove smashed garlic cloves
• Plate chicken and make sure and scoop a lot of the veggie mixture on top!