Ingredients
- 1 pound fresh boneless skinless chicken breast (2 cutlets 1/2 pound each)
- 2 tablespoons whole-wheat flour
- 1/4 teaspoon ground thyme
- 1/2 teaspoon ground sage
- Salt and pepper, to taste
- 2 tablespoons olive oil (divided)
- 1/2 cup chopped yellow onion
- 1 cup sliced mushrooms
- 1 clove garlic, peeled and minced
- 1 cup diced tomatoes (canned with some juice)
- 1/4 cup fresh minced parsley
- 2 teaspoon soy sauce
- 1 teaspoon dried basil
How to Make
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Step 1: Preheat oven to 350F. Coat an 8-inch square baking dish with nonstick cooking spray.
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Step 2: Heat 1 tablespoon oil in 10-inch skillet over medium-high heat.
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Step 3: Combine flour, thyme, sage, salt and pepper in a flat bowl or dish. Dredge cutlets in flour to coat both sides.
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Step 4: Sauté cutlets in oil until lightly browned on each side. Remove them to the prepared baking dish and keep warm.
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Step 5: Add remaining oil to same skillet and sauté onions until the start to softened. Add mushrooms and garlic and sauté about 5 minutes.
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Step 6: Add remaining ingredients and cook until heated through and liquid starts to evaporate.
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Step 7: Pour mixture over chicken, cover with foil, and bake 25 minutes, or until chicken is done.
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Step 8: Serve with cooked rice or pasta.
We hope you enjoy this recipe!
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