Tuscan Garlic Skillet Chicken

• Gluten free

• Meat

  • 1 lb Chicken breasts

• Produce

  • 1 Basil, fresh
  • 3 Garlic cloves
  • 12 oz Mushrooms
  • 1/4 cup Onion
  • 1 tsp Oregano
  • 1/2 cup Sun dried tomatoes
  • 1/4 tsp Thyme
  • 2 (15 ounce cans Tomatoes, fire-roasted

• Baking & Spices

  • 1 tsp Pepper
  • 1 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/4 cup Parmesan cheese, grated

Found on therecipecritic.com

Description

Ingredients

• 2 Tablespoons Olive Oil, divided
• 1 pound thinly sliced chicken breasts
• salt and pepper
• ¼ cup chopped onion
• 3 garlic cloves minced
• 12 ounce sliced mushrooms
• ½ cup sun dried tomatoes, chopped
• 2 (15 ounce) cans fire roasted tomatoes
• ¼ cup grated parmesan cheese
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon oregano
• ¼ teaspoon thyme
• fresh chopped basil for garnish

Directions

• Heat a large skillet over medium high heat and add 1 Tbs of olive oil. Add the chicken and salt and pepper. Cook chicken about 3 minutes on each side or until thermometer reads 165 degrees and brown on each side. Set chicken aside on plate.
• Add 1 Tbs olive oil to the skillet and sauté the onion, garlic, and mushrooms until tender. Add the sun dried tomatoes, fire roasted tomatoes, parmesan cheese, salt, pepper, oregano and thyme. Place chicken back into the skillet and heat until the sauce is bubbling. Add salt and pepper as needed. Garnish with chopped basil.