Chicken and Mushrooms


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This succulent combination of flavors goes together quickly and is good reheated.

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  • 3-lb. broiler-fryer chicken, cut in serving pieces
  • salt
  • pepper
  • 4 Tbs. olive oil
  • 1 lb. sm. mushrooms
  • 1 sm. onion, minced
  • 1/3 C. tomato sauce
  • 1/4 C. water
  • 1/2 C. chopped parsley

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Sprinkle chicken with salt and pepper. Place oil in a wide frying pan over medium heat and brown chicken on all sides. Remove chicken as browned and set aside. To pan drippings, add mushrooms and onion and cook, stirring, until onion is soft. Return chicken to pan and add tomato sauce, water and parsley. Cover and simmer for 40 minutes, or until chicken is very tender. If, after 20 minutes, the chicken is quite soupy, remove lid and let sauce reduce while chicken continues cooking.

Serve with: Artichoke Pasta Salad

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