Recipe: Chicken Breast Chasseur

Chicken Breast Chasseur

1 pound skinless, boneless chicken breasts, rinsed and patted dry
Salt and pepper
2 tablespoons olive oil
1 cup presliced onions (from the salad bar)
2 cups presliced mushrooms (from the salad bar or produce department)
1 teaspoon herbes de Provence
2 or 3 garlic cloves
1 can (14 1/2 ounces) crushed tomatoes
Juice of 1/2 lemon
3 tablespoons minced fresh basil, tarragon, chives, or parsley, or any combination

Season the chicken breasts with salt and pepper. In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Add the chicken and cook it for 1 minute on each side. Remove the chicken from the pan and reserve.

Add the remaining 1 tablespoon oil to the skillet. Add the 1 cup onion, 2 cups mushrooms, salt and pepper, and the 1 teaspoon herbes de Provence. Cook the vegetables, stirring occasionally, for 3 minutes, or until softened.

Add the 2 or 3 garlic cloves and the 1 can crushed tomatoes, stir to combine, and return the chicken to the skillet. Bring the sauce to a boil and cover. Simmer for 10 minutes, or until chicken is cooked.