Chicken & Mushroom Ragout |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
2-3 teaspoon(s) olive oil |
1 whole(s) small onion sliced |
2-3 clove(s) garlic minced |
1 1/2 cup(s) portobello mushrooms coarsely chopped |
15 ounce(s) diced tomatoes low-sodium or no salt added |
dash(es) freshly ground black pepper |
1 teaspoon(s) basil dried |
1 teaspoon(s) oregano dried |
1 tablespoon(s) parsley chopped |
15 ounce(s) chicken breasts boneless, skinless |
3-4 tablespoon(s) pine nuts |
1 tablespoon(s) parmesan cheese grated |
Directions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Place the oil and onion in a medium sauce pan over medium heat. Cook, stirring occasionally, until the onions have caramelized, 10-15 minutes. Add the garlic and mushrooms and cook to sear the mushrooms, 3-5 minutes. Pour in the diced tomatoes and seasonings, stir to combine, and bring to a gentle simmer. Allow the sauce to reduce and thicken slightly, approximately 5-10 minutes.
3. Meanwhile, butterfly the chicken if it isn't already thinly sliced and placed in a lightly greased/sprayed baking dish. Pour the sauce evenly over the chicken and bake in the oven for 20-30 minutes.
4. While the chicken bakes, toast the pine nuts in a dry skillet until lightly golden and fragrant. Remove from the heat and allow to cool. When the chicken is done, top it with the parmesan cheese and pine nuts, and return to the oven for an additional 5 minutes to warm and melt the cheese.
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