Shedd's Spread Country Crock Weeknight Chicken Cacciatore

This dish is yummy and very easy to cook. It is the perfect meal to cook when you are running low on time!

Ingredients

4 to 6 boneless, skinless chicken thighs (about 1-1/4 lbs.)		1/2 teaspoon dried oregano leaves, crushed
4 tablespoons margarine spread		1/4 teaspoon salt
1 medium onion, thinly sliced		1/8 teaspoon ground black pepper
1 can (6 oz.) sliced mushrooms, drained		2 tablespoons balsamic or red wine vinegar
1 clove garlic, finely chopped		1 can (28 oz.) crushed tomatoes

Prep: 25 min Total:

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1
Season chicken, if desired, with salt and pepper
2
In 12-inch nonstick skillet, melt 2 tablespoons margarine over medium-high heat and brown chicken
3
Remove chicken and set aside
4
In same skillet, melt remaining 2 tablespoons margarine over medium-high heat and cook onion, mushrooms, garlic, oregano, salt and pepper, stirring occasionally until onion is tender, about 5 minutes
5
Stir in vinegar and cook one minute
6
Add tomatoes
7
Return chicken and any chicken juices to skillet and bring to boil over high heat
8
Reduce heat to low and simmer uncovered until chicken is no longer pink, about 5 minutes
9
Serve, if desired, with hot cooked rice or pasta.

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