MUSHROOM, TOMATO AND CHICKEN OVER RICE
Wow, what a wonderful meal this is, so good you might have to go back for more!
4 chicken breasts, skinless and boneless (cut in cubes)
1 medium onion, diced
2 large cloves of garlic, finely minced
1 teaspoon olive oil
1 1/2 cups water
2 chicken bouillon cubes
1/2 pound mushrooms, sliced thick
3 plum tomatoes, diced
1/2 cup white wine
3/4 teaspoon thyme
2 teaspoons fresh cracked pepper
1 tablespoon cornstarch, mixed with a little water
In a large saute pan, pour in olive oil
Add chicken cubes, onion and garlic
Cook over medium heat till chicken is almost cooked, about 10 minutes
Add mushrooms and tomatoes, cook about 5 minutes; add bouillon cubes, spices, wine and water.
Cover and simmer about 10 - 15 minutes. Stir in cornstarch mixture to thicken.
Serve over hot brown sticky rice. I also enjoy this over fettuccini noodles.
Recipe from:
In The Kitchen with Tamela!
To purchase a copy, call Tamela Sanchez at (503) 422-1318