| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 20 min |
| Cook: | 50 min |
| Yield: | 4 servings |
Ingredients
- 4 skinless chicken breast halves on the bone, about 2 pounds
- Salt
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 295 calorie |
| Total Fat | 5 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 105 milligrams |
| Sodium | 225 milligrams |
| Carbohydrates | 11 grams |
| Protein | 45 grams |
Reviews
Excellent recipe! Two things I did differently were 1- charred the peppers, and removed their skins before slicing, then I didn’t cook them as long as the onions.2- I used cremini mushrooms… Also, with leftovers, I made a delicious spicy chicken stew. Sliced up an onion, peeled and sliced a few carrots, sweat them in a bit of olive oil then I added some cubed roasted potatoes (also left over, added all the left over gravy and veges, added about 3 cups of chicken stock, diced up the chicken and hit the stew with with a little cayenne-and simmered for about 20 minutes- it was YUMMY both times…Thanks
It was very good. My wife loved it and our friend who doesn’t ever like anything liked it. Very garden fresh tasting.
I made this recipe tonight for our grown kids and they were very impressed. I try to cook healthy meals with fresh ingredients. This is a great low calorie, low fat dish but has big flavor. I used boneless chicken breasts. I cut them into one inch pieces. Mine didn’t really brown, but it doesn’t matter. I also used the fire roasted canned tomatoes. You can also make this dish a head of time. I served it with brown rice and broccoli with garlic. This could also be used as a “fajita” if you serve it with tortillas. Definitely a keeper. I have kids that only eat chicken and fish, one on weight watchers, and one that only likes all natural foods, so this hit the spot for all.
This recipe is very, very good. My husband does not even like bell peppers and he loved it in this recipe! He didn’t even know it was a “healthier” version! Which is fabulous!!!
It was absolutely amazing. My in-laws actually liked it and they’re picky. Very picky. I will definitely make again. We all loved it.
Oh Ellie, what a great recipe! I have made this many times, and it is always so delicious. I always use boneless skinless chicken breast, and cut it into smaller chunks, serve it over fettuccine, and garnish with fresh basil and grated Parmesan! Add a nice side salad and whole grain garlic bread. You can’t buy anything better at a restaurant!
My husband and I LOVED this recipe! So yummy! Next time I make it, I’m going to split the red pepper in half and add half a green pepper for some color.
Made this last night & I’m eating the leftovers for lunch as we speak. This was easy to make and very flavorful. I made a few minor tweaks: used bonless skinless chkn breasts, added green pepper for more color, used baby bella mushrooms, and sub’d chicken stock for the white wine. I served with wilted spinach and it was fabulous and filling.
My whole family loves this recipe. We serve it over brown rice and add a few more mushrooms. Even my picky kids eat it up!
I made this for my boyfriend and I a few nights ago and it was a big hit! I used boneless, skinless chicken breasts instead, but they seemed to work fine. The time to cook the chicken through in the sauce was lessened, of course. My boyfriend loved it and I loved how inexpensive it was to make! I put it over whole wheat spaghetti so it was really healthy and flavorful!