Published: by Absolutely Recipes, in the Birds recipes category.
1 LB Chicken Breast Tenderloins
1 Red Onion (Diced)
3 Cloves Garlic (Minced)
1 1/4 Cup Mushrooms (Sliced)
1/2 Cup Sun-Dried Tomatoes (Chopped)
1 (15 Oz) Cab Fire-Roasted Diced Tomatoes
1 TSP Oregano
1/2 TSP Thyme
1 TBSP Olive Oil
Pinch of Salt
Pinch of Ground Black Pepper
Heat olive oil in a large skillet placed over a medium-high heat.
Add the chicken and brown for 3-4 minutes on each side.
Remove chicken and set aside.
In the same skillet, add the sliced mushrooms in a single layer and brown for a few minutes per side.
Remove from the pan and set aside.
Next, add the onion and cook until soft, about 4-5 minutes.
Add the garlic and sun-dried tomatoes to the onion and saut? For 2 to 3 minutes.
Stir in the diced tomatoes, oregano, thyme, and season with salt and pepper to taste.
Put the chicken back in the pan.
Cover and cook until the chicken is cooked through, about 12 to 15 minutes.
Return the mushrooms to the pan, combine well, adjust the seasoning if needed, and serve over cauliflower rice or with a side salad.
Experience the heartbeat of the culinary world like never before! Join our weekly Absolutely Recipes Newsletter and immerse yourself in a weekly dose of delicious recipes, food trends, culinary news, articles and product reviews.
SUBSCRIBE TO THE ABSOLUTELY RECIPES NEWSLETTER NOW