Mushroom Chicken Cacciatore
Slow-braised flavor comes through in under an hour. Served over egg noodles, this is chicken you’ll make again and again.
4 boneless, skinless chicken breast halves (5 to 6 oz. each)
Salt and freshly ground black pepper, to taste
1/4 cup all-purpose flour
3 Tbsp. olive oil, divided
1 lb. mushrooms, quartered
1 large onion, thinly sliced (about 2 cups)
3 cloves garlic, minced
1 1/2 tsp. dried thyme
1 tsp. paprika
1 cup College Inn® 40% Less Sodium Chicken Broth
1 can (28 oz.) Contadina® Whole Tomatoes or 2 cans (14.5 oz. each) Contadina® Diced Tomatoes, drained
Hot cooked wide egg noodles
Season chicken with salt and pepper. Place flour in a bowl; press chicken into flour to coat, reserving 2 Tbsp. excess flour.
Heat 2 Tbsp. oil in a large, deep skillet over medium-high heat. Brown chicken 3 to 5 minutes on each side. Remove from pan and set aside.
Add remaining 1 Tbsp. oil to pan. Add mushrooms, onion, garlic, thyme and paprika. Cook, 10 to 15 minutes, stirring occasionally, or until onions are soft and mushrooms have released their liquid. Stir in reserved flour.
Stir in broth and tomatoes, breaking up whole tomatoes with a spoon. Bring to a boil; reduce heat and simmer 3 minutes until slightly thickened.
Return chicken to pan and simmer 10 to 12 minutes until chicken is no longer pink inside (165°F internal temperature). To serve, spoon mushroom sauce over chicken and noodles.
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