Herb Braised Chicken With Tomatoes And Mushrooms Low Carb Recipes

Steps:

• Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet. Heat the remaining oil in the skillet over medium heat. Add the mushrooms and cook until tender, stirring occasionally. Add the garlic, tomatoes and onions to the skillet and cook and stir for 1 minute. Return the chicken to the skillet. Stir in the concentrated broth and water and cook until the chicken is cooked through.

Steps:

• In a large, deep skillet or Dutch oven, cook bacon on medium for 4 minutes or until lightly browned but not crisp; turn frequently.
• Add mushrooms and onions; stir occasionally and cook until onion is tender, about 8 minutes.
• Mix the seasonings together and sprinkle over both sides of chicken.
• Add chicken, tomatoes, garlic and broth to pan.
• Bring to a boil and stir, getting up all the browned bits.
• Reduce heat to low, cover and simmer for 15 minutes.
• Turn chicken and cook for another 15 minutes, stirring occasionally and spooning sauce over chicken.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork. Place chicken breasts into a large resealable plastic bag and pour in olive oil. Seal and shake bag to coat chicken with olive oil; add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag, seal, and shake again to coat chicken with herbs.
• Grill chicken breasts on the preheated grill until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the meat reads at least 160 degrees F (70 degrees C, about 10 minutes per side.