Chicken with Tomatos and Mushrooms

Prep Time: 45 Min Servings: 4 servings Difficulty: Medium


  • 2 Slices of bacon, chopped
  • 4 Boneless, skinless chicken breasts
  • 2 cloves Garlic, minced
  • 1 Onion, chopped
  • 1 tsp Dried thyme
  • 3 cup Mushrooms, sliced
  • 1⁄4 tsp Pepper
  • 1⁄2 tsp Salt
  • 28 oz. Canned tomatoes,
  • drained and chopped
  • 1⁄2 cup Reduced sodium chicken stock
  • Dash Hot pepper sauce
  • 1⁄4 cup Fresh Italian parsley, chopped


  1. Heat a large skillet or shallow dutch oven lightly coated with non-stick cooking spray over medium-high heat. Brown chicken for 10 minutes and transfer to plate, keep warm.
  2. Add bacon to pan and cook until crisp, about 2 minutes. Drain off fat. Add onion, garlic, mushrooms, thyme, salt and pepper. Cook over medium heat until no liquid from mushrooms remains, about 10 minutes.
  3. Add stock to pan and cook stirring for 2 minutes. Add tomatoes and hot pepper sauce and bring to boil. Reduce heat and simmer for 10 minutes.
  4. Return chicken to pan, turning to coat and simmer for 10 minutes or until chicken is no longer pink inside.
  5. Sprinkle with parsley and serve.

Nutritional information per serving: Protein 37g Total fat 10g Carbohydrates 11g Calories 281 Fiber 3g Sodium 747mg Cholesterol

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