We were all set to go out to eat the other night, when suddenly I felt the sudden urge to cook. I didn't have a recipe, but I did have some thawed chicken breast waiting to be used...as well as a boatload of garden fresh tomatoes.
So, we stayed home.
I made dinner in 20 minutes, on the fly - with what I had on hand.
And, it was fabulous.
GARLIC AND TOMATO CHICKEN
4 boneless, skinless chicken breasts - pounded to 1/4 inch thickness
1 tbsp olive oil
1/4 cup sliced button mushrooms
1 large ripe tomato, cut into cubes
2 garlic cloves, sliced thin
1/2 cup dry vermouth (or white wine, or chicken stock)
1 cup heavy cream
1/4 cup grated Parmesan cheese
salt and pepper
1/4 tsp Cayenne pepper
palm-full of dried parsley
Heat oil in a large skillet over medium high heat. Season raw chicken with salt and pepper, then add to skillet and brown on each side. Once browned, add garlic and deglaze pan with vermouth - scraping the bottom with a wooden spoon to pick up all the brown bits. Once reduced by half, add mushrooms, heavy cream and parmesan cheese. Stir occasionally, turning chicken to coat. Finish with cayenne pepper, salt and pepper and some dried parsley for color. At the last minute, add your tomatoes and serve over rice.
The sauce is not a thick sauce, but it is mighty tasty with all that garlic and cheese in it! Rice was indeed the perfect accompaniment, even though I first thought that pasta would work better. I would've been so wrong. If the sauce was thicker, the pasta would've worked.