Bistro Chicken

I always love a meal you can cook in one pot.  This one does just that.  (Well, I did cook off the bacon in a separate pan, but that was minor and just one small step so I'm not counting it!)  Only two slices of [turkey] bacon really gave off a smokey flavor that was a little unexpected bit of glory in this otherwise tomato, mushroom, onion, and chicken dish.  My sauce was a little thin, so towards the end, before I topped the chicken with the bacon and cheese, I added a little cornstarch-water mixture to help thicken the sauce.

A green salad or some steamed broccoli or asparagus would have made a good side dish and even some pasta to complete the meal, but for us, tonight it was just the chicken.

Bistro Chicken

Bistro Chicken

What You Need:

• 2 tsp olive oil
• 3 cups sliced mushrooms
• 1 onion, chopped
• 1 can (14.5 oz) no-salt-added stewed tomatoes, undrained
• 1/4 fat-free zesty italian dressing
• 3 tbsp tomato paste
• 4 chicken breasts
• 1 cup shredded mozzarella cheese
• 2 slices turkey bacon

How You Do It:

1. Heat oil in large skillet, add mushrooms and onion and cook 5 minutes, stirring occasionally.
2. Stir in tomatoes, dressing, and tomato paste.
3. Add chicken, cover, and simmer on medium-low heat 10 minutes.  Flip, and cook additional 10 minutes or until internal temperature reaches 165*.
4. Meanwhile, chop bacon and cook until done.  Set aside on paper towel to soak up the fat.
5. Once the chicken is cooked through, top with bacon, then shredded cheese.  Cook, uncovered, until melted, additional 5 minutes.

Bistro Chicken recipe adapted from Kraft Foods.