Chicken Breasts with Mushrooms and Tomatoes
4 chicken breast cutlets or 2 breast split and butterflied into 4 pieces
2 Tbsp olive oil
1 shallot, diced
2 cloves garlic, minced
10 oz box of white mushrooms, sliced
4 plum tomatoes, diced
½ cup chicken stock
¼ cup white wine
1 heaping teaspoon Basics Fuirst Rosemary Roasting Blend
Kosher salt and pepper
Set large fry pan or sauté pan over medium heat. When hot add oil to pan and place cutlets in pan. Do not crowd or overlap the chicken. Cook a few minutes per side, turn when lightly brown. When sautéed on both sides, remove to platter and season with Kosher salt and pepper.
Place shallots and garlic in pan and cook for 1-2 minutes. Add mushrooms and sauté until beginning to brown, stirring often. Add tomatoes and stir to release their liquid. Stir in Basics Fuirst Rosemary Roasting Blend. Pour wine and stock into pan and stir to scrape up bits Boil to reduce and sauce begins to thicken, about 5 minutes. Pour sauce over chicken and serve. Sauteed zucchini, a salad or rice all make nice side dishes.