Ingredients
- 4 skinless bone-in chicken breast halves (about 2 1/2 lb)
- 1/4 tsp salt, plus more to taste
- 1/4 tsp freshly ground black pepper, plus more to taste
- 2 tsp olive oil
- 1 med onion, cut in half, then thinly sliced into half-moons
- 1 med red bell pepper, seeded and cut into thin strips
- 8 oz white mushrooms, thinly sliced (about 3 cups)
- 2 cloves garlic, minced (about 2 tsp)
- 1/2 cup dry white wine
- One 14.5 oz can no-salt-added diced tomatoes, with their juices
- 1/2 tsp dried oregano
- 1/2 tsp red pepper flakes, or more to taste
Preparation
Step 1
1.) Rinse the chicken and pat dry with paper towels, then sprinkle with the salt and black pepper.
2.) Heat the oil in a large skillet over med-high heat and brown the chicken on both sides, about 8 minutes total. transfer the chicken to a plate and set aside.
3.) 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 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown, about 10 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes and their juices, the oregano, and red pepper and simmer, covered, for 10 minutes.
4.) Return the chicken breasts to the pan and simmer, covered, until they are just cooked through, about 20 minutes longer. Taste and adjust the seasonings with salt, black pepper or red pepper.