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4 skinless chicken breast halves on the bone, about 2 pounds
Salt and freshly ground black pepper
2 teaspoons olive oil
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
1/2 pound white mushrooms, thinly sliced
2 garlic cloves, minced
1/2 cup dry white wine
1 (14 1/2-ounce) can whole tomatoes in juice, chopped and juice reserved
1/2 teaspoon of dried oregano
1/8 teaspoon red pepper flakes or more, to taste
Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper. Heat the oil in a saute pan over moderately high heat. Brown the chicken on both sides, about 8 minutes. Transfer the chicken to a plate and set aside. Reduce the heat to moderate. Add the onion and pepper, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown. Add the garlic and cook, stirring, for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes and juice, oregano, red pepper flakes and 1/4 teaspoon of salt and simmer the mixture covered for 10 minutes.
Return the chicken breasts to the pan and simmer, covered, until the chicken is just done, about 20 minutes longer.
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Nutritional analysis
per serving |
Calories
295 |
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Total Fat
5 grams |
Saturated Fat
1 gram |
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Cholesterol
105 mg |
Sodium
225 mg |
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Carbohydrates
11 grams |
Protein
45 grams |
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Fiber
2.5 grams |
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Try our Fat & Calorie Calculator
for additional information. |
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