Every summer I have this great idea that I'm going to start my own herb garden. I dream of little pots filled with basil, parsley, cilantro and rosemary in a nice arrangement on our patio. I would then move them inside in the winter so we could have fresh herbs all year long. Alas, it is but a dream....I do not have a green thumb, but maybe this is the summer I will get my butt in gear and finally do it! Some fresh basil would be so nice in a recipe like this. It is expensive to buy fresh herbs at the store and a lot of times I just don't have the budget for them, so I used dried herbs. I really don't mind. Maybe my palate isn't as discerning as I think it is (or maybe I'm just not a snob), but I really like using dried herbs. They are so convenient. So feel free to use either fresh or dried herbs in this recipe. It's delicious either way!
(This is not a low-FODMAP recipe)
1 Tbsp. olive oil
4 boneless skinless chicken breast, pounded to an even thickness
salt and pepper
1 Tbsp. unsalted butter
1/2 cup chopped onion
2 cloves garlic, minced
8 oz. button mushrooms, sliced
1 16-oz. can diced tomatoes, not drained
1/2 cup shredded fresh basil (or 1 Tbsp. dried basil)
1/2 tsp. salt (or to taste)
1/2 tsp. fresh ground black pepper
1/2 cup heavy whipping cream
- Heat oven to 400° F. Lightly season chicken with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 3 to 4 mintes per side. Remove from skillet and place in a 13"x 9" baking pan.
- Reduce heat to medium and melt butter in skillet. Cook onion, garlic and mushrooms in butter until tender. Increase heat to high and add tomatoes, basil, salt and pepper. Simmer until liquid is almost absorbed. Add whipping cream and cook until slightly thickened.
- Pour sauce over chicken in baking pan and bake, covered, at 400° F for 20 minutes, or until chicken is no longer pink.