A delicious saute of chicken and portobello mushrooms.
Prep
15 minutesCook
20 minutesReady In
35 minutesLevel
EasyRating
/rating_off.png "1 Star")
Loading...| 2 boneless, skinless chicken breasts | |
| 2 tablespoons olive oil | |
| 3 cloves garlic, minced | |
| 2 portobello mushrooms, sliced | |
| 1 red bell pepper, sliced | |
| 1 yellow bell pepper, sliced | |
| 1 teaspoon dried thyme | |
| Salt and pepper to taste | |
| Fresh parsley, for garnish |
| 1. | Heat 1 tablespoon of olive oil in a large skillet over medium heat. |
| 2. | Season the chicken breasts with salt, pepper, and dried thyme. |
| 3. | Cook the chicken in the skillet for 6-7 minutes per side, or until browned and cooked through. Remove from the skillet and set aside. |
| 4. | Add the remaining tablespoon of olive oil to the skillet. Add the garlic and cook for 1 minute. |
| 5. | Add the mushrooms and bell peppers to the skillet. Cook for 5-6 minutes or until vegetables are tender. |
| 6. | Slice the chicken and return it to the skillet. Cook for 2-3 minutes or until heated through. |
| 7. | Garnish with fresh parsley and serve hot. |
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