Ingredients
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6 -8 boneless chicken breasts
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seasoning salt
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pepper
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garlic powder
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3 stalks celery, chopped
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1 onion, chopped
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1 tablespoon minced fresh garlic (or to taste)
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1 tablespoon tomato paste
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1/4 cup dry red wine
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3 -4 cups fresh sliced mushrooms (can use 2 4-ounce cans mushrooms, sliced also)
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3 (14 ounce) cans stewed tomatoes, undrained
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1 green bell pepper, chopped
Instructions
- In a large skillet or Dutch oven, season chicken with seasoning salt pepper and garlic powder (can use regular salt).
- Brown the chicken in oil on medium heat (about 3 minutes on both sides) remove to a plate and set aside.
- In the same skillet, saute onion, bell pepper, celery, fresh garlic, dried basil, dried oregano and mushrooms until soft, about 5 minutes (add in crushed hot pepper flakes, if using).
- Add in the tomato paste and stir for about 1 minute.
- Add in the stewed tomatoes and wine (if using) stir until combined.
- Season with more salt and pepper if desired; cover and simmer tomato mixture for for about 20-25 minutes.
- Add in the browned chicken back to the skillet, cover and simmer for another 40-45 minutes, or until the chicken is cooked and juices run clear.
- *NOTE* You might want to add in a couple of teaspoons of sugar if you think that the tomato sauce is too "acidy".