This dish is yummy and very easy to cook. It is the perfect meal to cook when you are running low on time!
|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|
Season chicken, if desired, with salt and pepper
In 12-inch nonstick skillet, melt 2 tablespoons margarine over medium-high heat and brown chicken
Remove chicken and set aside
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
Stir in vinegar and cook one minute
Return chicken and any chicken juices to skillet and bring to boil over high heat
Reduce heat to low and simmer uncovered until chicken is no longer pink, about 5 minutes
Serve, if desired, with hot cooked rice or pasta.
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