- Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper to taste; add to skillet. Cook until browned on both sides. Remove chicken; set aside. Add onion, parsley, basil and garlic powder to skillet; cook and stir until onion is tender. Return chicken to skillet.
- Carefully pour tomatoes and mushrooms over chicken mixture in skillet. Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until liquid is reduced and chicken is no longer pink (165°F). Season with salt and pepper to taste. Transfer chicken to plates. Spoon with tomato mixture, and serve.
View all nutritional information
Calories 239, Calories Fat 71, Total Fat 8g, Saturated Fat 1g, Cholesterol 87mg, Sodium 320mg, Carbohydrate 5g, Protein 34g
|Calories (fat) extra||29|
|Total Fat (extra)||13|
|Saturated Fat (extra)||8|
|Vitamin A (extra)||8|
|Vitamin C (extra)||21|