Chicken in Shiitake-Tomato Sauce
If you can't find shiitake mushrooms, substitute button or cremini mushrooms. While the flavor won't be quite as earthy, it will still be delicious.
  • 4 bone-in chicken breast halves (about 1-1/ 2 pounds total), skinned
  • 2 tablespoons flour
  • 1 tablespoon olive oil
  • 3/4 pound fresh shiitake mushrooms, stems trimmed and caps thickly sliced
  • 4 cloves garlic, minced
  • 1/2 cup dry red wine
  • 1-1/4 cups canned crushed tomatoes
  • 1/2 teaspoon rosemary, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

1. Dredge chicken in flour, shaking off excess.

2. In large nonstick skillet, heat oil over medium heat. Add chicken and cook 3 minutes per side until golden brown. With slotted spoon, transfer chicken to a plate.

3. Add mushrooms and garlic to pan and cook 5 minutes, stirring frequently, until mushrooms are lightly browned.

4. Add wine, increase heat to high, and cook 3 minutes, or until wine is reduced by half. Add tomatoes, rosemary, salt, pepper and 1/3 cup of water and bring to a boil.

5. Return chicken to pan, reduce to a simmer, cover and cook, turning chicken occasionally, for 20 minutes, or until chicken is cooked through.

Nutritional Information
Per serving: 322 calories, 7.8g total fat, 1.7g saturated fat, 4.0g monounsaturated fat, 1.3g polyunsaturated fat, 2g dietary fiber, 44g protein, 11g carbohydrate, 109mg cholesterol, 439mg sodium.
Good source of: niacin, selenium, vitamin B6.

Date Published: 09/19/2005 > Printer-friendly Version

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