1 lb boneless, skinless chicken breasts
1 (14.5 oz) can no-salt-added diced tomatoes, undrained
1/2 tsp pepper
1 Tbsp olive oil
1 yellow onion
(1/2 sliced, 1/2 diced)
4 cloves garlic, minced
1/4 tsp crushed red pepper flakes
1 (6.5 oz) can sliced mushrooms, drained & rinsed
2 tsp tarragon
1 Tbsp oregano
2 (8 oz) cans no-salt-added tomato sauce
1 (2.25 oz) can sliced black olives, drained & rinsed
Season chicken with pepper.
In a large skillet, heat oil on medium-high. Add chicken & sear 2-3 minutes per side, or until lightly browned.
Reduce heat to medium; add diced onion & sauté 3 minutes or until tender. Add garlic & red pepper flakes & sauté an additional 1 minute. Add sliced onion, mushrooms, olives, tomatoes, oregano & tarragon.
Cover & simmer 12-15 minutes, until no pink remains in chicken, stirring occasionally.
Encuentra la receta en español
Dice up chicken into small pieces to cut cooking time in half.