This is my go-to recipe when I can't decide what I want to cook at the grocery store. It's great with some fresh bread dipped in olive oil / balsamic, a spicy red wine, and simple green salad.
Ingredients:
Boneless skinless chicken breast
Button mushrooms (about a fist fill per breast)
1 Jar sun-dried tomato (I really over do the proportion here b/c I LOVE sun-dried tomatoes. I use about one small jar for 2 ppl)
Balsamic Vinegar
Chicken broth
Oregano
Salt / Pepper
1. Dice up the button mushrooms in slices and the sun-dried tomatoes into smaller bite-size pieces.
2. In a skillet, sautee the mushrooms in a splash of olive oil and balsamic vinegar. Once browned, set aside
3. In a separate, larger skillet - cook the chicken. (Best if you flatten the chicken before cooking with a mallet. Cook in olive oil with salt and pepper for about 7 min. a side or until golden and test the inside to make sure cooked through).
4. Combine mushrooms, sun-dried tomatoes, and a splash of balsamic and chicken broth in your first skillet. Simmer until condensed. Season with oregano.
5. Pour your sauce / toppings on top of your chicken and mix together so the chicken takes the flavor of the oregano / balsamic reduction.
6. Serve!
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