Chicken Marengo with Mushrooms

Chicken Marengo with Mushrooms Makes 4 servings

Prep Time: 10 minutes
Total Time: 36 minutes


INGREDIENTS
2 teaspoons olive oil
4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
12 ounces fresh, white button mushrooms, sliced (about 5 cups)
2 cups frozen pearl onions, thawed
1 teaspoon minced garlic
1/2 teaspoon dried thyme, crushed
1/2 teaspoon ground black pepper
1 can (14 ounces) unsalted diced tomatoes (drained)

DIRECTIONS

1. In a Dutch oven or skillet, heat oil over high heat until hot.
   
   
2. Add chicken; cook until brown on both sides, turning once, about 3 minutes for each side. Remove chicken from pot.
   
   
3. Add mushrooms, onions and garlic. Cook and stir until mushrooms are golden, about 10 minutes.
   
   
4. Return chicken to skillet. Stir in thyme and pepper. Add tomatoes with juice from can; bring to a boil. Reduce heat to medium low; cover and simmer until chicken is tender, about 10 minutes, stirring occasionally.
   
   
5. Serve over steamed rice, if desired.
   
   

NOTES
Round out with a cup of brown rice, or whole-wheat couscous, and a side of steamed vegetables with a spritz of lemon juice or balsamic vinegar.

Recipe courtesy of the Mushroom Council and mushroominfo.com

NUTRITIONAL INFORMATION

1 Serving

Calories: 252 Protein: 37g Carbohydrate: 16g Dietary Fiber: 4g Total Fat: 5g Saturated Fat: 0.9g Cholesterol: 81mg Calcium: 74mg Sodium: 107mg

**http://www.bestliferecipes.com/recipe.php?idRecipe=169