Ingredients

• 2 lbs chicken breasts, washed and dried
• 3 tablespoons olive oil
• 1/2 tablespoon coriander seed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil, if needed
• 2 stalks celery, sliced 1/2 inch thick
• 2 carrots, sliced 1/2 inch thick
• 1 red pepper, sliced into rings then cut in half
• 4 garlic cloves, minced
• 8 ounces portabella mushrooms or 8 ounces shiitake mushrooms, sliced
• 1 large onion, sliced into rings
• 1/2 cup white wine (I used sauvignon blanc)
• 1/4 teaspoon red pepper flakes
• 1 teaspoon brown sugar
• 1 bay leaf
• 1 1/2 teaspoons fresh rosemary, chopped
• 1/2 teaspoon dried thyme
• 1 tablespoon fresh lemon juice
• 1 (28 ounce) can crushed tomatoes
• 5 fresh basil leaves, sliced