Chicken with Tomatoes and Mushrooms
Also known as chicken cacciatore, this rustic stew cooks in a rich tomato mushroom sauce. Serve with rice and steamed broccoli it is a simple yet hardy dinner that also makes a great leftover lunch. 
Makes 8 – 3oz servings


  • 4 boneless, skinless chicken breast halves, about 1 1/2 pounds
  • Coarse salt and ground pepper
  • 1 pound mushrooms, trimmed and quartered
  • 2 garlic cloves, minced
  • 1 can (14.5 ounces) stewed tomatoes
  • 1/4 teaspoon dried oregano
  1. Season chicken with salt and pepper. Spray a large (5-quart) saucepan with a tight-fitting lid, with non-stick cooking spray. Heat over medium-high heat. Cook chicken, turning until golden, 4 to 6 minutes. Transfer to a plate.
  2. Add mushrooms; cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.
  3. Return chicken and any accumulated juices to pan; cover, and cook until chicken is opaque throughout, 4 to 6 minutes. Turn chicken to coat with sauce, and serve.

Nutrition Information per serving:
Protein – 26g; Carbohydrates – 4g; Fat – 4g