For those who know me and also read my recipes, you might have noticed that I cook with whatever is lying around. I rarely “follow” recipes, most of it is by smell, look and taste. Nevertheless, I love collecting cookbooks and my inner scientist can respect the importance of a well written “protocol”/”recipe”. So I dusted off a cookbook that I got for Christmas and cooked this recipe–with a few changes
Ingredients:
2 Tbsp olive oil
2 pounds of chicken breast, cut into cubes
1 large onion, chopped
3 garlic cloves, minced
8 oz mushrooms, sliced
1 tsp of rosemary
1 small can of chopped tomatoes
salt and pepper
(original recipe called for fresh rosemary, chicken thighs and tomato paste)
Method:
Heat oil in a skillet, season chicken with salt and pepper and saute till browned. Set aside.
Add onions, garlic, mushrooms and rosemary to skillet. Season with salt and saute till softened.
Add chopped tomatoes and 1/4 cups water. Return chicken to pan.
Cook on low heat till sauce reduces.
Serve with crusty bread.
