- 3 pins chicken breasts, cubed
- 2 tsp salt
- 1/2 tsp pepper
- 2 tbs olive oil
- 2 cloves garlic, minced
- 1/2 tsp thyme
- 1 small onion, chopped
- 1 pound fresh mushrooms, sliced
- 3/4 cup white wine
- 1/2 cup water
- 1 tbs parsley
- 1 cup fresh tomato pulp, about 4 tomatoes
In a large bowl, toss chicken salt and pepper. Heat oil in a Dutch oven, brown chicken in batches. Add garlic, onion, thyme, mushrooms and wine; stir. Add water, parsley and tomato; stir.
Cover, cook on low for 45 minutes. Uncover and simmer until liquid thickens. Serve over pasta.