This week’s CEiMB recipe was for Mushroom, Onion, and Basil Pizza and was chosen by Joanne of Apple Crumbles. Because we are leaving for vacation tomorrow, I did not have time to make this, but based on the posts I’ve seen so far, it will hit our menu very, very soon! Head on over to Joanne’s blog to get this recipe, and check out the CEiMB blogroll to see how everyone else enjoyed this pizza.
I decided to post a rewind recipe this week since we tried Ellie’s Chicken Cacciatore recipe last week. I missed out on so many great recipes that were chosen prior to my joining this group, and I’m hoping to go back and try several of them. I am so glad I tried this one…it was fantastic! The toddler, who has been refusing to eat all that much lately, ate a ton of peppers and onions, and over half of a chicken breast! We will definitely be making this one again.
4 skinless chicken breast halves on the bone, about 2 pounds
Salt and freshly ground black pepper
2 teaspoons olive oil
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
1/2 pound white mushrooms, thinly sliced
2 garlic cloves, minced
1/2 cup dry white wine
1 (14 1/2-ounce) can petite diced tomatoes in juice, juice reserved
1/2 teaspoon dried oregano
1/8 teaspoon red pepper flakes or more to taste
Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper.
Heat the oil in a saute pan over moderately-high heat. Brown the chicken on both sides, about 8 minutes. Remove the chicken.
Reduce the heat to moderate. Add the onion and pepper, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown. Add the garlic and cook, stirring, for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes and juice, oregano, red pepper flakes and 1/4 teaspoon of salt and simmer the mixture covered for 10 minutes.
Return the chicken breasts to the pan and simmer, covered, until the chicken is just done, about 20 minutes longer.
Source: From page 204 of The Food You Crave by Ellie Kreiger