So yesterday we had seafood – cod to be exact. So on Meatless Monday – or Red-Meatless Monday – what to have. So, we’re going to have chicken breasts. But not the same ‘ole mundane bird that is prevalent on most plates. Let’s spice it up. Dried mushrooms – soak and reserve water. Onion – caramelize. Tomatoes – 1 can plus 3 T Pico de Gallo. Fresh chives and basil.
Combine the canned tomatoes, basil, chives and Pico de Gallo. Set aside. Caramelize onions and place in the tomato mixture. Saute the mushrooms and place in tomato mixture. (Is the bowl full yet?) Braise the chicken breasts. Add the tomato mixture and reduce heat. Reduce by one-half. In the mushroom water, add 2 T cornstarch. Completely mix. When the tomato mixture is reduced, add the mushroom water. Stir until thickened. Remove from pan; place some tomato on plate; add chicken to top of tomato. See the plated dinner below. Cheers!

The wine sure did balance out the subtle spiciness of the tomato mixture. Good choice, Robin! So that’s it. Not hard to do, just a little time. 45 minutes? At most. Enjoy.