Tomato-Mushroom Skillet Chicken
Equipment
- 12-inch skillet with lid
Ingredients
- 2 tablespoons olive or vegetable oil
- 2 ½ to 3 lb. chicken cut into serving pieces
- 1 can 14 oz. whole tomatoes, peeled and undrained
- 1 jar 4 1/2 oz. sliced mushrooms, drained
- 1 garlic clove minced
- 1 envelope Lipton Recipe Secrets onion soup mix
- Hot cooked noodles gluten-free if desired
Instructions
- In a 12-inch skillet, heat olive or vegetable oil over medium-high heat.
- Brown the chicken pieces in the hot oil until they are golden brown on all sides.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the whole tomatoes (undrained) and sliced mushrooms.
- Stir in the minced garlic and Lipton Recipe Secrets onion soup mix.
- Return the browned chicken pieces to the skillet, nestling them into the tomato and mushroom mixture.
- Cover the skillet and simmer over low heat for 45 minutes, or until the chicken is tender and fully cooked.
- Serve the chicken and tomato-mushroom sauce over hot cooked noodles, if desired.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this tomato-mushroom skillet chicken with a medium-bodied red wine such as Merlot or a light and fruity white wine like Pinot Grigio to complement the flavors of the dish.Nutritional Information
Calories: 370 kcal | Carbohydrates: 10 g | Protein: 30 g | Fat: 23 g | Fiber: 2 g | Sugar: 5 g
