Chicken, Mushroom, and Tomato over Rice March 1, 2007

I got the base for this recipe from Real Simple magazine. I however, felt that their recipe was lacking some flavor, so I changed it to fit my and husbands tastes. Husband gave this dish a 5 out of 5 days. I’m not sure if it was because the meal was so delicious or just because he looked particularly ravenous and he would have even given Bake Cow Tongue a 5 out of 5.

Ingredients
2 4-oz boneless, skinless, chicken breast
1 Tbsp Montreal Seasoning
1 Tbsp olive oil
8 oz mushrooms, sliced
2 Roma tomatoes, diced
1 clove of garlic, minced
½ tsp salt
½ tsp pepper
1/3-cup chicken stock
1-cup rice, uncooked
2 Tbsp Worcestershire sauce
1 Tbsp Italian Seasoning (dried basil and oregano)

Heat the oven to 400 degrees. Season the chicken with the Montreal Seasoning. Heat the oil in a skillet over medium-high heat. Place the chicken in the skillet and cook 2 to 3 minutes on each side, until almost cooked the whole way through. Remove the chicken to a plate. Put the mushrooms in the skillet and cook for 5 minutes, stirring occasionally. Add the tomatoes, garlic, salt, pepper, and chicken stock to the skillet. Cook 2 minutes. Put the chicken back in the skillet and place the skillet in the oven. Roast until the chicken is cooked through, 8 to 10 minutes. Meanwhile, cook the rice according to the package directions. Once cooked add the Worcestershire sauce and Italian Seasoning to the rice. Serve rice with chicken, mushrooms, and tomatoes on top. Makes 2 servings.