Italian Mushroom Chicken Breasts
6 large chicken breast halves
4 tbsp. olive oil
1 lb. sliced mushrooms
2 cups onions, chopped
1 large red bell pepper, chopped
1 cup white wine (Sauvignon Blanc is best)
1 cup chicken broth
1 package spaghetti sauce seasoning mix (your favorite kind)
Preheat oven to 350. Sprinkle chicken with salt and pepper. Heat 2
tbsp. olive oil in a
heavy, large skillet over medium high heat. Add 3
chicken breasts skin side down
(if you leave the skin on) and sauté until skin is brown, about 3 minutes. Transfer chicken
to a glass baking dish and
cook the remaining chicken.
Heat the remaining 2 tbsp. olive
oil in the same skillet over medium high heat.
Add mushrooms, onions
and bell pepper. Sauté until the vegetables are
tender, about 10 minutes. Add wine
and bring to a boil for 2 minutes.
Add broth and seasoning mix and bring to a boil.
Pour the sauce over the
chicken.
Cover the dish with foil and bake for 25 minutes.
Uncover and bake 15 more
minutes.
