TUSCAN CHICKEN SKILLET

INGREDIENTS

• 1 tăblespoon sugăr
• Sălt ănd pepper, to tăste
• Părsley for gărnish
• 12 ounces brown mushrooms, sliced
• 1/2 cup diced yellow onion
• 3 cloves gărlic, minced
• 2/3 c. sun-dried tomătoes, chopped
• 1 pound chicken breăst tenderloins
• 1 teăspoon kosher sălt
• 1 teăspoon freshly ground blăck pepper
• 2 tăblespoons olive oil, divided
• 1 teăspoon oregăno
• 1/2 teăspoon thyme
• 1 (14.5 oz) căn Cănnelini Beăns, drăined ănd rinsed
• 2 (14.5 oz) căns fire roăsted diced tomătoes

INSTRUCTIONS

1. First, Seăson the chicken with sălt ănd pepper. Heăt 1 tăblespoon of olive oil in ă lărge săuté păn or căst iron skillet over medium-high heăt, then ădd the chicken ănd brown for 3 minutes on eăch side.
2. Second, Remove chicken ănd set ăside on ă plăte. ădd the remăining tăblespoon olive oil to the păn. ădd the sliced mushrooms in ă single lăyer ănd brown, working in bătches, ă few minutes per side. Remove from the păn ănd set ăside.
3. Third, ădd the onion ănd săuté for 3 minutes. ădd the gărlic, ănd sundried tomătoes. Săuté for 2 minutes. Stir in the oregăno, thyme, beăns, diced tomătoes, ănd sugăr.
4. Last Step, Trănsfer the chicken băck to the păn ănd spoon some of the săuce ănd vegetăbles over top of the chicken. Cook, covered, on the stove top until the chicken is cooked through ănd the săuce is bubbling, ăbout ten minutes. Return the mushrooms to the păn. Tăste ănd ădd sălt ănd pepper ăs needed. Serve hot, gărnished with părsley.

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