Chicken with Tomatoes and Mushrooms & Sweet Peas

Chicken with Tomatoes and Mushrooms
Sweet Peas
crusty bread with butter

My notes: the chicken breasts I found at the store were rather large. Next time I'd butterfly them or just cut them in half crosswise. The sweet peas turned out tasty enough, but not very green after a 4+ hours in the crock pot. I would try the shorter, higher temperature another time. Plus, if the chicken didn't take longer, as it did because of the size, maybe they would've been greener. Probably any crockpot would work for the peas.

Chicken with Tomatoes and Mushrooms
http://www.marthastewart.com/recipe/chicken-with-tomatoes-and-mushrooms

Ingredients
Serves 4.

* 4 boneless, skinless chicken breast halves, about 1 1/2 pounds
* Coarse salt and ground pepper
* 1 tablespoon olive oil
* 1 pound mushrooms, trimmed and quartered
* 2 garlic cloves, minced
* 1 can (14.5 ounces) stewed tomatoes
* 1/4 teaspoon dried oregano

Directions

1. Season chicken with salt and pepper. In a large (5-quart) saucepan with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate.
2. Add mushrooms; cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.
3. Return chicken and any accumulated juices to pan; cover, and cook until chicken is opaque throughout, 4 to 6 minutes. Turn chicken to coat with sauce, and serve.



Sweet-Peas
from Hamilton Beach Party Crock

1 package (16 oz) frozen green peas
3 tablespoons butter
2 tablespoons honey
1/4 cup chopped walnuts or pecans (optional)

1. Place all ingredients in cast iron dish.
2. Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours.
6-8 servings