Ingredients
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3 tablespoons olive oil (divided)
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6 boneless skinless chicken breasts
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4 ounces white button mushrooms, wiped clean and sliced 1/4-inch thick
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1 onion, sliced lengthwise 1/4-inch thick
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2 celery ribs, strings removed, sliced crosswise 1/4-inch thick
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1/4 cup dry white wine
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2 cups chopped canned tomatoes
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1/2 green bell peppers or 1/2 yellow bell pepper, seeds and ribs removed, sliced lengthwise 1/4-inch thick
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1 1/2 teaspoons finely chopped fresh rosemary
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1/4 cup chicken stock
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1 large garlic clove, minced
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salt & fresh ground pepper
Instructions
- Heat 1 T oil in medium skillet over high heat. Season chicken with salt & pepper. Cook in.
- the skillet until browned on both sides, about 6 minutes. Transfer to a plate.
- Wipe out skillet, and heat another tablespoon of olive oil. Add mushrooms and cook until.
- browned, about 5 minutes, set aside. Reduce heat to low.
- Heat remaining tablespoon of oil in skillet, add onion, celery, and garlic, cook stirring, until onion is translucent, about 8 minutes. DO NOT BURN GARLIC
- Add wine, raise heat to high. Cook until wine is almost evaporated, about 30 seconds.
- Add tomatoes, yellow peppers, rosemary and stock. Season with salt & pepper. Stir to
- combine. Add chicken and mushrooms, bring to a boil.
- Reduce heat to medium low, cover.
- and simmer until chicken is tender, about 30 minutes. Serve with your favorite pasta.