Ingredients:
• 4 bone-in, skinless chicken breast halves (about 2 pounds total)
• 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
Directions:
• Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
• Heat the olive oil in a large sauté pan over medium-high heat.
• Add the chicken and brown on both sides (about 4 minutes per side, 8 minutes total).
• Transfer the chicken to a plate and set aside.
• Reduce the heat to medium.
• Toss the sliced onion and bell pepper into the pan.
• Cover and cook for about 5 minutes, stirring occasionally, until they begin to soften.
• Stir in the mushrooms and cook uncovered until they release their moisture and begin to brown, about 5 minutes.
• Add the minced garlic and cook, stirring constantly, for about 30 seconds until fragrant.
• Pour in the white wine, scraping up any delicious browned bits from the bottom of the pan. Simmer until the liquid reduces by half.
• Stir in the diced tomatoes, tomato sauce, oregano, red pepper flakes, and 1/4 teaspoon of salt.
• Cover and let the sauce simmer for 5 minutes to marry the flavors.
• Return the chicken and any resting juices back into the pan, nesting them into the sauce.
• Cover and simmer for 15 to 20 minutes, or until the chicken is cooked through and registers 165°F on a meat thermometer.
Tip: Serve this saucy dish over a bed of hot pasta, polenta, or with a side of crusty Italian bread to soak up every last drop!
