Everything tastes better with....

Today it's Del Monte Diced Tomatoes! Easy recipe for delicious stovetop chicken. Nice with pasta or rice. This recipe is for 4 chicken breasts and can be adapted for more chicken pieces.  Excellent using any skinless chicken parts with or without bones.  After browning the chicken, it cooks on the stovetop simmering in a rich tomato sauce.  To complete the meal, use the sauce with pasta or rice.

Double the recipe and freeze some for another great meal.

Ingredients:

Olive oil (not EVOO)

1 onion - diced

8 oz. mushrooms - whole

1/2 tsp black pepper

4 skinless chicken breasts, boneless
1 1/2 tsp Penzey's Tuscan Sunset (no salt) or your choice of italian spices

1 tsp fresh (or 1/2 tsp dried) minced garlic 

1 can Hunt's Tomato Paste (no salt added)

2 cans Del Monte Diced Tomatoes (do not drain)

Use a dutch oven or a 12-14" saucepan with a tight fitting lid. Over medium heat, saute the onion and mushrooms in a small quantity of olive oil to coat the pan.  When soft and tender, (about 5-10 mins.), remove from pan. Raise the temperature, add a small quantity of olive oil to the pan and quickly brown all of the chicken pieces.  After browning the chicken, return the onions and mushrooms to the pan and combine with remaining ingredients for the sauce. Cover the pan and cook until the chicken is done, about 45 minutes.