Time
prep 0:05
total 0:20
Ingredients
| 4 | skinless boneless chicken thighs, cut into 3-inch pieces | | 1-1/2 tbsp. | olive oil | | 2 cups | mushrooms, sliced | | 3 cloves | garlic, minced | | 1-3/4 lb. | canned crushed tomatoes, with purée | | 2 tsp. | Italian herb seasoning | | 2 tbsp. | lemon juice |
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Instructions
Season chicken with salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Sauté chicken 3-4 minutes, turning frequently, until browned. Remove with tongs and set aside. Reduce heat to medium and sauté mushrooms and garlic in same skillet 3-4 minutes, stirring frequently, until mushrooms begin to brown. Stir in tomatoes and Italian seasoning. Return chicken and any accumulated juices to skillet. Increase heat to high and bring to a boil. Reduce heat to medium low and simmer, uncovered 5-6 minutes, until chicken is cooked throughout. Stir in lemon juice before serving.
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