|
Last night, I used a cast iron skillet (that I can fry with and then put in the oven). I fried thin cut chicken breasts in olive oil. At the same time I fried some sliced portobella mushrooms in butter. When the chicken was almost done I opened a can of stewed tomatos and dumped that on the chicken, then added the mushrooms, then added some chopped garlic and baked it for 20 minutes in the oven.
It was awesome. Had a nice tomato-olive oil broth that I sopped up with bread.
|