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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I made the full batch and froze half. Ingredients:
4 boneless skinless chicken breast halves (organic) |
salt (optional) |
fresh ground black pepper |
2 teaspoons olive oil |
1 small sweet onion, thinly sliced |
1 red bell pepper, thinly sliced (organic) |
1 lb white mushroom, thinly sliced |
2 garlic cloves, minced |
1/2 cup dry white wine |
1 (14 1/2 ounce) can no-salt-added diced tomatoes |
1 teaspoon dried oregano |
1/4 teaspoon red pepper flakes (to taste) |
Directions:
1. Rinse chicken and pat dry.
2. Sprinkle with salt and pepper.
3. Heat oil in large skillet over medium heat.
4. Brown well on both sides and remove.
5. Add onion and bell pepper and cook until softened.
6. Add mushrooms and cook until softened.
7. Add garlic and cook for a minute.
8. Add wine and cook until reduced by half.
9. Add tomatoes (with juice), oregano, red pepper flakes, a sprinkling of salt, if desired.
10. Lower heat, cover and simmer for 10 minutes.
11. Add cooked chicken and simmer, covered, until done, about 15-20 minutes.
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