Friday, February 15, 2013
Chicken Strips with Tomatoes and Mushrooms
The caterers gave us the food that was not used from our daughter's weddings. There were several trays and we gave most of them to a fund that is raising money to help those who were badly harmed from Sandy. In our area, there are still many who have not been able to return to their homes.Others are living in homes that are not complete and are being worked on.
We did keep a tray of salmon and a try of chicken strips. I used some of the strips to make the following recipe. Of course, there was no need to cook the chicken, just to heat it with the other ingredients.
Chicken with Grape Tomatoes and Mushrooms (adapted from Campbells)
2 tablespoons olive oil
1 1/4 pounds skinless, boneless chicken breast halves, cut into thin strips
1 package (8 ounces) sliced fresh mushrooms (about 2 1/4 cups)
1/2 teaspoon garlic, minced
1 pint grape tomatoes (about 2 1/2 cups)
1 onion cut into 1-inch pieces (about 1/3 cup)
1/2 cup organic vegetable or chicken broth
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet. (I browned the grilled chicken pieces.)
Heat the remaining oil in the skillet over medium heat. Add the mushrooms and cook until tender, stirring occasionally.
Add the garlic, tomatoes, and onions to the skillet; cook and stir for 1 minute. Return the chicken to the skillet. Stir in the soup and cook for a few more minutes.
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