Shiitake Tomato Chicken
1 tablespoon extra virgin olive oil
4 boneless, skinless chicken breast halves
1 container (3 1/2 ounce) shiitake mushrooms, stems discarded, large caps halved or quartered
Salt and freshly ground black pepper, to taste
1/3 cup white wine (see note)
1 can (15 ounce) diced tomatoes, undrained
1 tablespoon chopped fresh Italian (flat leaf) parsley
1 small garlic clove, minced
1 strip (2- X1/2-inch) orange zest
1 tablespoon torn fresh basil leaves, optional
Heat the oil in a large non-tick skillet over medium heat. Add the chicken and mushrooms; season with salt and pepper. Cook until lightly browned, about 5 minutes per side. Transfer to dish. (Chicken will only be partially cooked.) Add the wine and boil until reduced by half. Add the tomatoes, parsley, garlic and orange zest; bring to a boil.
Return the chicken, shiitakes and any juice on the plate to the skillet. Cover and cook, over medium heat, 10 minutes, or until chicken is cooked through. Transfer the chicken to a warm platterl. Turn the heat to high and boil the tomato mixture until thickened, about 5 minutes. Stir in the basil and adjust seasoning with salt and pepper.
Spoon the sauce over chicken. Serve with rice or pasta. Note: If you don't want to use wine add 1 tablespoon lemon juice to sauce after is thickens.
Nutritional Information Per Serving:
210 calories; 5 g fat; 80 mg cholesterol; 420 mg sodium; 6 g carbohydrate; 1 g fiber; 34 g protein.
Pairs Well With
Pair this smothered chicken with your favorite pasta or rice and enjoy!