Monday, February 27, 2012
4 skinless bonele-in chicken breast halves (I used chicken tenders)
1/4 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
2 teaspoons olive oil
1 medium onion, cut in half, then thinly sliced into half-moons
1 medium red bell pepper, seeded and cut into thin strips
8 ounces white mushrooms, thinly sliced
2 cloves garlic, minced
1/2 cup dry white wine (I didn't have any so I used chicken stock)
One 14.5 ounce can no-salt added diced tomatoes, with their juices
1/2 teaspoon dried oregano
1/8 teaspoon red pepper flakes, or more to taste
Rinse the chicken and pat dry with paper towels, then sprinkle with the salt and black pepper. Heat the oil in a large skillet over medium-high heat and brown the chicken on both sides. Transfer the chicken to a plate and set aside.
Reduce the heat under the skillet to medium. Add the onions 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 flakes. Simmer covered for 10 minutes. 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. If you use the chicken tenders, they are probably cooked after the first browning, so you will just cook about 5 minutes longer to get everything combined and warm.