Recipe Review: Chicken with Grape Tomatoes and Mushrooms

So I mentioned yesterday that I cooked dinner for my dad and stepmom and that I’d made Buttery Almond Green Beans as our side dish.  I’ve gotta tell ya, it paired GREAT with this dish.  At first I wasn’t so sure about this dish because it seems to me like it should be placed on a bed of rice or pasta or something but after taking the first few bites I realized it’s just perfect the way it is.  So delicious.

I got this recipe from here.

Chicken with Grape Tomatoes and Mushrooms

Serves 4

INGREDIENTS

  • 2 Tablespoons olive oil
  • 1-1/4 lbs boneless, skinless chicken breasts, cut into thin strips
  • 1 package (8 ounces) fresh sliced mushrooms
  • 1 clove garlic, minced
  • 1 pint grape tomatoes
  • 3 green onions, cut into 1” pieces (I cut mine smaller)
  • 2 packets Swanson Flavor Boost Concentrated Chicken Broth
  • 2 tablespoons water

DIRECTIONS

  1. 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.
  2. Heat the remaining oil in the skillet over medium heat.  Add the mushrooms and cook until tender, stirring occasionally.
  3. Add the garlic, tomatoes, and onions to the skillet; cook and stir for 1 minute.  Return the chicken to the skillet.  Stir in the Flavor Boost and water; cook until the chicken is cooked through.

THOUGHTS

  • You should try this.  Like today.  Serve the Buttery Almond Green Beans on the side.  You won’t be sorry.
  • Other than chopping my green onions up a bit smaller, I made this recipe exactly as it’s called for and it turned out soooo good.  In fact, I’m getting hungry just thinking about it.

To view another recipe I tried using Swanson’s Concentrated Broth go here.

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Alderberry Hill
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Under the Table and Dreaming

Recipe Review: Beef with Caramelized Shallots

Have you guys seen these Swanson Flavor Boost packets that came out about a year ago or so?  You can find info on them here if you haven’t. They come in chicken, beef and vegetable.  Well, a while back I had coupons for these guys.  LOTS of coupons for these guys.  So I bought them… 12 boxes of them.  They’re good for a year so I figured what the heck.  I’m crazy I know.  Anyway, once I had them I suddenly realized that I didn’t know what the heck I was going to do with them.  So I started perusing the Campbell’s website looking for inspiration.  One of the recipes I came across was this one and even though it’s beef based (which I don’t eat) I thought that the Hubs would love it.  So, off to the store I went.

Beef with Caramelized Shallots

Serves 4

INGREDIENTS

  • 2 Tablespoons olive oil
  • 1 boneless beef sirloin steak (about 1 lb) cut into thin strips (I cut mine up like stew meat)
  • 6 medium shallots, cut in quarters (about 1 cup) (note: if you’ve never heard of a shallot don’t fret – they look similar to a head of garlic except they’re slightly purple in color – they have a flavor similar to that of an onion)
  • ½ cup dry red wine
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon Dijon-style mustard (I used Grey Poupon)
  • 2 packets Swanson Flavor Boost Concentrated Beef Broth
  • 3 cups egg noodles

DIRECTIONS

  1. Cook noodles as directed.  Drain and set aside.
  2. While noodles are cooking heat 1 tablespoon of oil in a 10-inch skillet over medium heat.  Add the beef and cook until well browned, stirring often.  Remove the beef from the skillet.
  3. Heat the remaining 1 tablespoon of oil in the skillet.  Add the shallots and cook for 5 minutes or until lightly browned, stirring occasionally.
  4. Stir the wine and vinegar in the skillet and cook for 5 minutes or until the mixture is reduced by half.  Stir in the mustard and concentrated broth.  Return the beef to the skillet and cook until the mixture is hot and bubbling.  Serve the beef mixture with the noodles.

THOUGHTS

Husband LOVED this dish.  He even made the little purring sound that he makes that tells me I made a winner.

I love that this is a simple two pot dish.  It’s quick and easy and other than slicing your meat and the shallots there’s zero prep work.  Add a quick side salad and this would be great for a weeknight meal!

When I cooked the beef there was a lot of juice left in the pan.  I decided not to drain it off.  It created a tiny bit of a gravy effect which I think enhanced the dish.  There was practically zero fat on the piece of meat that we used so draining/not draining didn’t really matter from a health standpoint.

When you’re simmering the wine, it splatters!  We have white countertops and red wine stains so I made sure to keep wiping it up as best I could.  Once the meal was cooked, I plated Husbands dish then ran a rag w/ de-greaser & bleach over our white counter & stove.  No stains!

I wouldn’t change anything in the recipe.  I suggest you try this one today!

*I was in no way sponsored by Campbell’s to write this review.  That’d be cool though.  Sponsor me Campbells!

I’ve linked up to these great parties:

Bloom Designs, Skip to My Lou, and Chef in Training.

As well as…


One Artsy Mama

By Stephanie Lynn