Over the past few years I have been cooking up a storm! Some dishes turned out great...some, not so great! I decided to start this blog to keep track of some of my favorite recipes and also mark my progress, so thank you for following along! In addition, my goals are to try new creations and to work on beautifying my presentation and picture taking skills!
I love the idea of a home cooked meal because you are controlling exactly what you put into your body. I like to use healthy, fresh ingredients that result in a simple, but tasty dish.
This is pretty much my first week back to eating normally after the wonderful, but no so healthy holidays. For dinner, I decided to use what I had on hand (which is what I always try to do, so nothing gets wasted). I had chicken breasts, tomatoes, mushrooms and basil. I made a light chicken dish that I usually serve over angel hair, but it's also good sans pasta (if you're watching your carb intake). My cousin showed me how to make this tomatoey dish when we were in Italy a few years ago and I thought it was fitting, being that this is my first post :)
Chicken Breasts with Tomatoes & Mushrooms
Recipe & Photo by halftomatohalfpotato
4 boneless, skinless chicken breasts
3 large tomatoes, diced (i like fresh, but can use canned)
8 oz sliced mushrooms
1-2 tablespoons of olive oil
5 cloves of garlic (can use more or less), minced
10 fresh basil leaves
garlic salt (i like lawry's)
-Heat oil in large skillet over medium heat
-Add garlic and sauté until softened (not browned)
-Add tomatoes and mushrooms, stir everything together
-Season chicken with garlic salt and pepper
-Add chicken to skillet, raise to medium high heat
-Cover and cook for about 10 minutes, then flip chicken and stir sauce
-Add basil and cook for another 5 minutes or until chicken is cooked through
-Remove from pan, coat chicken with sauce and serve
This can be served over angel hair or linguini.