Print Recipe
Italian Chicken and Mushroom Skillet
 
recipe image
Prep Time: 25 Minutes
Cook Time: 1 Minutes
Ready In: 26 Minutes
Servings: 8
Very tasty chicken dish, one that I have made many times... this can be made with skin and bone-on chicken also. Add in some crushed hot pepper flakes if desired to turn up the heat! Remember, if you are using skin and bone-on chicken pieces to cook for a longer time. This complete recipe is made in one large skillet, or Dutch oven.
Ingredients:
6 -8 boneless chicken breasts
seasoning salt
pepper
garlic powder
3 stalks celery, chopped
1 green bell pepper, chopped
1 onion, chopped
1 tablespoon minced fresh garlic (or to taste)
1 tablespoon tomato paste
1/4 cup dry red wine (optional)
3 -4 cups fresh sliced mushrooms (can use 2 4-ounce cans mushrooms, sliced also)
3 (14 ounce) cans stewed tomatoes, undrained
1 teaspoon dried basil
1 teaspoon dried oregano
Directions:
1. In a large skillet or Dutch oven, season chicken with seasoning salt pepper and garlic powder (can use regular salt).
2. Brown the chicken in oil on medium heat (about 3 minutes on both sides) remove to a plate and set aside.
3. In the same skillet, saute onion, bell pepper, celery, fresh garlic, dried basil, dried oregano and mushrooms until soft, about 5 minutes (add in crushed hot pepper flakes, if using).
4. Add in the tomato paste and stir for about 1 minute.
5. Add in the stewed tomatoes and wine (if using) stir until combined.
6. Season with more salt and pepper if desired; cover and simmer tomato mixture for for about 20-25 minutes.
7. Add in the browned chicken back to the skillet, cover and simmer for another 40-45 minutes, or until the chicken is cooked and juices run clear.
8. *NOTE* You might want to add in a couple of teaspoons of sugar if you think that the tomato sauce is too acidy .
By RecipeOfHealth.com