Hunter’S Chicken

• 1 lb boneless skinless chicken breasts or 1 lb chicken thigh
• 4 tablespoons extra virgin olive oil, divided
• 1 onion, diced
• 1 lb cremini mushroom, diced
• 2 tablespoons tomato paste
• 1/2 cup dry vermouth
• 1 (15 ounce) can no-salt-added diced tomatoes
• 1/2 teaspoon dried thyme
• black pepper, freshly ground
• 1/2 teaspoon kosher salt

1. Saute the chicken in 1 tablespoon of the oil in a large, deep skillet until browned, about 3 minutes per side. Remove and set aside.
2. Saute the onion and the mushrooms in the remaining 3 tablespoons of oil until they start to brown, 8-10 minutes. Stir in the tomato paste and cook for 2 minutes. Add the vermouth, diced tomatoes, and thyme. Simmer until the sauce thicken, about 10 minutes.
3. Chop the chicken and stir it and any juices to the skillet and gently cook through.
4. Season with pepper and up to 1/2 teaspoon of salt.

chicken breasts, extra virgin olive oil, onion, cremini mushroom, tomato paste, salt, thyme, black pepper, kosher salt

Taken from www.food.com/recipe/hunter-s-chicken-490814 (may not work)