Recipe: <!-- -->Chicken with Tomatoes and Portobello Mushrooms<!-- -->
These tender chicken breasts are topped with a hearty tomato and mushroom based sauce and a heaping side of history. Said to be the meal that Napoleon ate after defeating the Austrians in 1800, this...
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Ingredients
- 2 tablespoons canola oil
- 1/2 cup all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon crushed red chile flakes
- 1 1/2 pounds boneless, skinless chicken breast, cut into bite-size pieces
- 1 large yellow onion, finely chopped
- 3 cloves garlic, crushed
- 1 can (15-ounce) crushed tomatoes, drained
- 1 cup low-sodium chicken broth
- 2 tablespoons butter
- 1 large portobello mushroom (about 1/2 pound), diced
- 1 lemon, juice of
- 1/4 cup fresh basil, torn
- 3 tablespoons chopped fresh flat-leaf parsley
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