This recipe starts with the Chicken Breasts Poached in Butter that I made before.   Instead of serving the chicken with the pan sauce, I added a medley of colorful vegetables to the sauce, forming a delicious tomato-based sauce that tastes absolutely fantastic.  If you’re looking to get several servings of vegetables in at the same time, I highly recommend it!

Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients:

1. Chicken Breasts poached in butter
2. 1 lb of quartered mushrooms
3. 1/2 onion, thinly sliced
4. 2 cloves garlic, minced
5. 4 tomatoes, diced
6. Parsley, chopped
7. Salt and pepper as desired

Instructions:

Preparation

1. While the chicken is poaching, prepare your vegetables.  Quarter the mushrooms, mince some garlic, dice some tomatoes, slice some onions and chop some parsley.

Make the Sauce

1. When the chicken is done, remove from pan and put into separate dish.
2. On medium heat, add mushrooms into the pan and saute until soft.  Remove mushrooms with slotted spoon leaving the butter behind.
3. Add onions and garlic to the pan.  Saute until the onions are tender.  Add in the tomato and parsley and stir over high heat until the juices start to evaporate and the sauce thickens.
4. Fold in chicken and mushrooms and let simmer for a moment.  Remove from heat and serve over the poached chicken breast!