Tuscan Chicken Skillet
|The Wanderlust Kitchen|
2 Tbsp olive oil, divided
1 lb chicken breast tenderloins
1 tsp Himalayan salt
1 tsp freshly ground black pepper
1 Tbsp Italian seasoning
1/2 large yellow onion, diced
3 cloves garlic, minced
12oz mushrooms, sliced
2/3 cup sundried tomatoes, chopped
2 cans diced tomatoes
basil for garnish
1. Season the chicken with salt and pepper. Heat 1 Tbsp olive oil over medium high heat in a cast iron skillet. Add the chicken and brown on both sides. Remove the chicken from pan.
2. Add the remaining olive oil to the pan. Add onion and cook for about 3 minutes. Add the garlic, Italian seasoning, and sundried tomatoes. Cook those puppies for about 1 minute and then add the mushrooms.
3. When mushrooms start to cook down add the diced tomatoes and place the chicken back in the pan. Cook for another 5-6 minutes until the chicken is done and the sauce has thickened just a bit.
Enjoy because this stuff is good. The sundried tomatoes are what really make my mouth happy. I eliminated the cannelini beans that were in the original recipe because one of us doesn't like beans and substituted some of the spices for Italian seasoning since that is what I had on hand. Also a couple changes to the cooking method so check out the original recipe.
Homemade Garlic Knots
Not really the best picture ever but check these puppies out. They were so good and super easy. I found the recipe at The Recipe Critic. I was in charge of bring bread to dinner last night for my class and these were my choice.