4 bonesless skinless chicken breast
Kosher salt and pepper to taste
1 TBS olive oil
8 oz. mushrooms quartered
1 whole onion chopped
2 cloves garlic minced
1/2 cup red wine
2 TBS tomato paste
1 14oz. can stewed tomatoes
1 TBS fresh thyme chopped
fresh parsley to sprinkle for garnish
In a skillet heat the tablespoon of olive oil. Add the chicken breasts and brown. Cook for about 3 minutes on each side. Remove from pan and set aside. Saute mushrooms, onion and garlic until tender in that same pan. Stir in tomato paste and wine. Cook for 2 minutes. Add the stewed tomatoes and thyme. Put chicken back into the pan, cover and simmer for 20 minutes.
Serve with herbed green beans.
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