Ingredients
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- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken, cut into 2-inch pieces
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces mushrooms, cleaned and chopped
- 1 small onion, chopped
- 1 green pepper, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can diced tomatoes
- 1/2 cup dry red wine
- 1 teaspoon oregano, dried
- 1 teaspoon basil, dried
- 1/2 teaspoon sugar
- Pinch crushed red pepper flakes (optional)
- Salt and pepper to taste
Directions
Heat oil in a medium skillet over medium-high heat.
Add chicken and season with salt and pepper. Sauté for 3-5 minutes until cooked and just beginning to brown.
Add mushrooms, onion, green pepper and garlic. Sauté for 5 more minutes until onions begin to turn translucent.
Add tomatoes, red wine, herbs and sugar. Simmer and reduce slightly, uncovered and stirring occasionally, for 15-20 minutes.
Serve over white rice or buttered egg noodles.
Add chicken and season with salt and pepper. Sauté for 3-5 minutes until cooked and just beginning to brown.
Add mushrooms, onion, green pepper and garlic. Sauté for 5 more minutes until onions begin to turn translucent.
Add tomatoes, red wine, herbs and sugar. Simmer and reduce slightly, uncovered and stirring occasionally, for 15-20 minutes.
Serve over white rice or buttered egg noodles.
Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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