Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
- 1 medium yellow onion
- 3 cloves garlic
- 1/2 red or green bell pepper
- 10 white mushrooms
- 1-26 oz can crushed tomatoes
- 2 bay leaves
- 3 boneless, skinless chicken breasts (total weight approx. 1 lb.)
- 1/3 cup virgin Spanish olive oil
- salt to taste
This Chicken in Tomato Sauce recipe serves 4.
Peel and chop the onion and bell pepper. Peel and slice the garlic. Trim stems and slice mushrooms.
Pour about half of the olive oil into a large frying pan and heat over medium heat. Add the onion, pepper, garlic and mushrooms and sauté over medium heat, stirring often until onions become translucent.
Add the crushed tomatoes and bay leaves and stir. Simmer on medium to medium-low heat for 10 minutes, stirring often. If sauce becomes too thick or begins to stick, pour in a few tablespoons of water.
While tomato sauce mixture is cooking, pour other half of olive oil into a large frying pan and heat of medium flame. Sprinkle salt on both sides of the chicken breasts and pan fry. Turn over twice. Chicken should be browned on both sides, but may not be completely cooked in the center – about 10 minutes.
After pan frying the chicken, remove pan from heat. Slice chicken breasts into thick slices (about 1/2-inch) and place in pan with tomato sauce. Stir to coat chicken breasts in tomato sauce. Cover and cook over low heat for 10 minutes. Taste and salt as needed.