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Ingredients
- 6 skinless bone-in chicken breast halves
- 1/2 tsp. salt plus more to taste
- 1/2 tsp. freshly ground pepper, plus more to taste
- 3 tsps. olive oil
- 1 1/2 medium onion, cut in half and then thinly sliced into half moons
- 1 1/2 medium red bell pepper, seeded and cut into thin strips.
- 10 ozs. white mushrooms, thinly sliced (about 3 1/2 cups)
- garlic to taste
- 3/4 cup dry white wine
- 1 (14.5 oz.) can diced tomatoes with juices
- 3/4 tsp. dried oregano
- 1/4 tsp. red pepper flakes or more to taste
Details
Servings 1
Preparation
Step 1
Sprinkle the chicken with salt and pepper
Heat the oil in a large skillet over medium-high heat and brown the chicken on both sides, about 8 mins. total. Transfer the chicken to a plate and set aside.
Reduce the heat under the skillet to medium. Add the onion and bell pepper, cover and cook, stirring a few times, until the vegetables begin to soften, about 5 mins. Add the mushrooms and cook uncovered and stirring occasionally until the mushrooms begin to brown, about 10 mins. Add the garlic and cook, stirring, for 30 secs. Add the wine and cook until reduced by half. Add the tomatoes and their juices, oregano, and red pepper and simmer, covered for 10 mins.
Return the chicken breasts to the pan and simmer, covered, until just cooked through, about 20 mins. longer. Taste and adjust seasonings with salt, black pepper or red pepper.
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