• 4 skinless chicken breast halves on the bone, about 2 pounds
• Salt and freshly ground black pepper
• 2 teaspoons olive oil
• 1 medium onion, thinly sliced
• 1 bell pepper, thinly sliced
• 1/2 pound white mushrooms, thinly sliced
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 1 (14 1/2-ounce) can diced tomatoes
• 1 (8 oz) tomato sauce
• 1/2 teaspoon dried oregano
• 1/8 teaspoon red pepper flakes or more to taste

• Rinse the chicken and pat dry with paper towels.
• Season the chicken with salt and pepper.
• Heat the oil in a saute pan over moderately-high heat.
• Brown the chicken on both sides,for  about 8 minutes.
• Remove the chicken.
• Reduce the heat to moderate.
• Add the onion and pepper, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
• Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown.
• Add the garlic and cook, stirring, for 30 seconds.
• Add the wine and cook until reduced by half.
• Add the tomatoes and the tomato sauce, oregano, red pepper flakes and 1/4 teaspoon of salt and simmer the mixture covered for 5 minutes.
• Return the chicken breasts to the pan and simmer, covered, until the chicken is just done , about 215 minutes longer. Chicken should reach 165°F.

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