HERBED CHICKEN WITH TOMATOES AND MUSHROOMS
Steps:
- 1. Cook bacon in large deep skillet or 5-quart Dutch oven on medium heat 5 minutes or until lightly browned but not crisp and some fat has been rendered, turning frequently. Pour off all but 2 tablespoons drippings. Add mushrooms and onion; cook and stir about 8 minutes or until onion is softened, stirring occasionally.
- 2. Mix basil, oregano, salt and chipotle pepper. Sprinkle evenly over chicken. Add chicken and tomatoes to skillet.
- 3. 3. Bring to boil, stirring to browned bits in bottom of skillet. Reduce heat to low; simmer 30 minutes or until chicken is cooked through, stirring occasionally and spooning sauce over chicken. Serve over cooked rice. Yum!
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Robin Puckett
[email protected]I followed the recipe exactly and the dish turned out great! I will definitely be making this again.
Megan Govier
[email protected]This dish was a bit bland for my taste. I added some extra spices and it was much better.
Usman Gujjar
[email protected]I've made this dish several times now and it's always a favorite. The chicken is always moist and flavorful, and the sauce is delicious. I highly recommend this recipe!
OMR Boss
[email protected]This dish was easy to make and turned out great! The chicken was tender and juicy, and the sauce was flavorful. I served it over rice and it was a perfect meal.
KhaLyah Singleton
[email protected]I made this dish last night and it was a hit! My family loved it. The chicken was cooked perfectly and the sauce was rich and flavorful. I will definitely be adding this to my regular dinner rotation.
Jesse Dickerson
[email protected]This dish was absolutely delicious! The chicken was so moist and flavorful, and the tomatoes and mushrooms added a wonderful depth of flavor. I will definitely be making this again soon.