This fragrant chicken dish is wonderful right out of the pan, but it also freezes well, for those nights when you just can't bear to make dinner from scratch. So why not whip up a double batch?
Credit: Holly Clegg's Trim & Terrific Freezer Friendly Meals
Servings: 4 to 6
- 1 1/2 pounds skinless, boneless chicken breasts
- 1 onion, chopped
- 1/2 teaspoon minced garlic
- Salt and pepper to taste
- 1 tablespoon dried oregano leaves
- 1 (16-ounce) can whole tomatoes, crushed, with their juices
- 1/2 pound mushrooms, sliced
- 1/4 cup dry red wine, optional
In a large nonstick skillet coated with nonstick cooking spray, brown the chicken on both sides over medium heat, about 5 minutes in all, cooking in batches if necessary. Add the onion and garlic and cook 5 minutes more, or until the vegetables are tender. Sprinkle with salt and pepper and oregano. Add the tomatoes, mushrooms and wine. Cover and cook over low heat about 25 to 30 minutes or until the chicken is tender. If the sauce gets too thick, add a little water.
To prepare and eat now: Serve with angel hair pasta.
To freeze: Cool to room temperature, wrap, label and freeze. Recommended freezing time: up to 3 months.
To prepare after freezing: Remove from the freezer to defrost. Reheat in a nonstick skillet over low heat until thoroughly heated. Serve with pasta.
Need some new cookware to make this dish? Shop for a nonstick skillet.
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