Kate Sherwood’s recipe from the November 2012 issue of Nutrition Action Health Letter. Quick. Easy. Tasty. She says, “You can use dry white wine instead of vermouth.” Per 1 1/2 cups serving, made with chicken breast: Calories 370; Total Fat 17 g; Sat Fat 2.5 g; Protein 29 g; Carbs 19 g; Fiber 3 g; Sodium 400 mg.

Ingredients

4 serv.

lb boneless skinless chicken breasts or 1 lb chicken thigh↗1 lb
tablespoons extra virgin olive oil, divided↗4 tablespoons
divided
onion, diced↗1
diced
lb cremini mushroom, diced↗1 lb
diced
tablespoons tomato paste↗2 tablespoons
cup dry vermouth↗1⁄2 cup
(15 ounce) can no-salt-added diced tomatoes↗1 15 ounce
teaspoon dried thyme↗1⁄2 teaspoon
black pepper, freshly ground↗
freshly ground
teaspoon kosher salt↗1⁄2 teaspoon

Step-by-step instructions

1
Sauté the chicken in 1 tablespoon of the oil in a large, deep skillet until browned, about 3 minutes per side. Remove and set aside.
2
Sauté the onion and the mushrooms in the remaining 3 tablespoons of oil until they start to brown, 8-10 minutes. Stir in the tomato paste and cook for 2 minutes. Add the vermouth, diced tomatoes, and thyme. Simmer until the sauce thicken, about 10 minutes.
3
Chop the chicken and stir it and any juices to the skillet and gently cook through.
4
Season with pepper and up to ½ teaspoon of salt.

Source: food.com

Original recipe ↗

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