You can click below to see the original recipe or you can read on to see how I doctored it up.
1 1/2 tbsp Meyer Lemon Infused Oil (divided)
1 lb boneless chicken breasts cut into strips. (I cut it while it was still mostly frozen so it was easier to cut)
1 8oz package of mushrooms, sliced. I think I will try baby bella mushrooms next time.
1/2-1 tbsp Garlic Garlic
1 pint grape tomatoes
3 green onions sliced white and green parts about 1/3 cup
2 packets of the Swanson Flavor Boost concentrated broth
2 tbsp of water
Next time I'm going to add a bag of baby spinach to the ingredients. I think it will be great with addition. I will cook the spinach at the very end of the cooking process.
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.
- Heat the remaining oil in the skillet over medium heat. Add the mushrooms and cook until tender, stirring occasionally.
- Add the garlic, tomatoes and onions to the skillet and cook and stir for 1 minute. Return the chicken to the skillet. Stir in the concentrated broth and water and cook until the chicken is cooked through. Must have pasta? You could spoon this over pasta if you'd like.
Campbell's Kitchen: Chicken with Grape Tomatoes & Mushrooms