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Chicken with portobello mushrooms
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| Chicken with portobello mushrooms | |
| 2 | whole portobello mushrooms |
| 3 Tbs. | olive oil |
| 3/4 tsp. | salt |
| 1/8 tsp. | freshly ground pepper |
| 2 med. | garlic cloves, minced |
| 1/3 cup | canned fat free reduced sodium chicken broth |
| 2 Tbs. | dry white wine |
| 4 | ripe plum tomatoes, peeled and chopped |
| 1 Serrano chili, stemmed and finely chopped with seeds | |
| 1/2 tsp. | oregano Mexican variety preferred, crumbled |
| 4 | skinless chicken breast halves |
| 2 Tbs. | chopped fresh cilantro |
Remove and discard the stems from the mushrooms. With a melon baller, remove the black gills from the mushrooms. Wipe the mushrooms clean. In a large skillet, heat 2 Tbs. oil over med. heat. Place the whole mushroom, top side down, in the skillet. Sprinkle with half the salt, pepper and garlic.
Cook, turning the mushroom 2 to 3 times until juices appear about 4 minutes. Add chicken broth and wine. Cover, turning once, until the mushrooms are tender when pierced with the tip of a knives, about 5 to 7 minutes. Remove the mushrooms from the skillet. To the juices in the same skillet, add the tomato, Serrano, and oregano. Cook stirring, 3 minutes. Cut mushrooms into slices about 1/4 inch wide and return the mushrooms to the pan. Turn off
heat, cover, and reserve. In another skillet, heat remaining oil over med. heat. Season the chicken with the remaining salt and cook about 4 to 5 minutes per side, or until browned on the outside, firm to the touch, and no longer pink on the inside. To serve, reheat the mushroom mixture. Cut the chicken crosswise into 1/2 inch thick slices. Divide the mushrooms and sauce among 4 plates. Arrange chicken breast strips equally on top of each serving. Sprinkle cilantro over all.
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