Ingredients:
6 -8 boneless chicken breasts
seasoning salt
pepper
garlic powder
3 stalks celery, chopped
1 green bell peppers, chopped
1 onions, chopped
1 tablespoon minced fresh garlic ( or to taste)
1 tablespoon tomato paste
1/4 cup dry red wine (optional)
3 -4 cups fresh sliced mushrooms ( can use 2 4-ounce cans mushrooms, sliced also)
3 (14 ounce) cans stewed tomatoes, undrained
1 teaspoon dried basil
1 teaspoon dried oregano
Directions:
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”.
Servings: 7-8
Time preparation: 25 min.
Time total: 95 min.