There are many items that we may include on the menu every week. For many families, however, chicken is always going to be on the menu and it can be made in many different ways. It is a relatively economical dish and it doesn’t matter if it is fried, baked or grilled, it tends to disappear when we put it on the table.
Sometimes, it is nice to mix things up and try something a little bit different. If you happen to have some chicken on hand and would love a delicious recipe for your family, this Tuscan chicken skillet is perfect. It is easy to make but don’t let the ease of the recipe fool you. The fact is, once you put this one on the table, your family will give you a standing ovation.
Ingredients:
2 tbsp olive oil, divided
1 lb. chicken breast tenderloins
1 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp oregano
1/2 tsp thyme
1/2 yellow onion, diced
3 garlic cloves, minced
12 oz. mushrooms, sliced
2/3 cup sundried tomatoes, chopped
1 can Cannelini Beans, drained and rinsed
2 cans fire roasted diced tomatoes
1 tbsp sugar
Salt and pepper, to taste
Parsley for garnish, optional
Directions:
Season the chicken tenders with salt and pepper.
Heat 1 tbsp of olive oil in a large fry pan over medium-high heat.
Add chicken to pan and brown for 3 minutes on each side.
Once browned, remove the chicken and set aside on a plate.
Add the remaining olive oil to the pan with the sliced mushrooms. Brown the mushrooms by cooking them for a few minutes on each side. Once browned removed from the pan and set aside.
Add the diced onion and saute for 3 minutes.
Next, add the garlic and sundried tomatoes. Cook for 2 minutes.
Stir in the diced tomatoes, spices, beans and sugar.
Transfer the chicken back into the pan. Cover the pan and cook until the chicken is cooked through and the sauce is bubbling (about 10 minutes).
Return the mushrooms to the pan, stir. Add salt and pepper if needed.
Serve the dish hot and garnished with chopped parsley, if desired. Enjoy!