Chicken breast in a tomato mushroom basil cream sauce... Could sub milk for the cream and use corn starch to thicken!
Season both sides of your chicken breasts with Oregano, Parsley, Salt, Pepper.
Heat your frying pan/skillet and pour in some olive oil and a scoop of butter...
Also pour in a little white cooking wine and some minced garlic (not pictured)
Once your butter is melted a good bit add your chicken to the pan...
Cook until done... Flip the chicken to brown it on both sides...
Once the chicken is done remove it from the pan...
Pour a little of the white cooking wine in your pan to loosen up any of the chicken bits and flavor...
For the sauce: Add some minced garlic (to taste) and dried basil (i sprinkle in A LOT) to your pan. Pour in a cup of cream. Drain a can of diced tomatoes (you can always use fresh) and add that as well. Cook this on low for a few minutes. Drain the mushrooms. Add them to the pan...
Once your sauce thickens a bit. Add the chicken back to the pan and cover it. Cook on low for about 15 minutes...
It should look like this once it is done... (I know it looks a lot like the first pic but you should see a difference.)
The potatoes were roasted in the oven and the broccoli was steamed... This chicken was AMAZING!
And I called this recipe "One Arm Chicken" because I cooked it with one arm, haha! I know this may not be the healthiest meal with all the cream but every now and then I have to cheat. I don't normally use canned mushrooms but they were a great alternative. It would have been really hard to chop mushrooms holding a baby. Normally I'm able to put the baby in one of my wraps or carriers when he's fussy but today he wanted the real thing.
