This recipe is a quick, weeknight dish that gets plenty of flavor from garlic, fresh basil, mushrooms, red pepper, and chicken breasts. But yet still has the yummy flavor of a stewed all day Cacciatore.
We like to serve this dish a long side pasta, or mashed potatoes, and a green salad.
So good!
Serves 4
Ingredients:
-4 boneless, skinless chicken breasts (about 1 1/2 pounds)
-salt and pepper
-2 Tablespoons olive oil
-1/2 cup onion, chopped fine
-1 red bell pepper, seeded and chopped
-9 small mushrooms, quartered
-2 garlic cloves, minced
-1 14.5 oz diced tomatoes
-1/4 cup cooking red wine
-1/4 cup minced fresh basil
How To Make:
1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side(the chicken will NOT be cooked through yet). Transfer to plate.
2. Add onion, bell pepper, and mushrooms to skillet and cook until lightly browned, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes, wine, and browned chicken along with any accumulated juices and bring to boil. Reduce heat to medium and simmer, covered, until chicken is cooked through, 2 to 4 minutes.
3. Transfer chicken to serving platter and tent with foil. Simmer sauce, uncovered, until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour sauce over chicken. Serve.
Garnish with grated Parmesan cheese.
Enjoy!
Source: Adapted from Cook's Country
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