Ingredients
6
6 servings
- •4 boneless, skinless chicken breasts, cut in half crosswise
- •salt, to taste
- •pepper, to taste
- •3 tablespoons oil, divided
- •1 lb portobello mushroom, diced
- •1 large white onion, diced
- •1 large red bell pepper, diced
- •4 cloves garlic, minced
- •2 teaspoons minced fresh rosemary leaves
- •14.5 oz canned diced tomatoes
- •½ cup red wine
- •¾ cup low-sodium chicken stock or vegetable broth
- •chopped fresh basil, for serving
Instructions
- Season the chicken breasts on both sides with salt and pepper.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat. Place 4 pieces of the chicken in the skillet and sear until until golden-brown, about 1-3 minutes on each side. Transfer to a plate and repeat with the remaining chicken.
- Heat another tablespoon of oil in the same skillet. Add the mushrooms and stir occasionally until most of the moisture has evaporated from the pan, about 8 minutes. Transfer the mushrooms to a plate.
- Heat the remaining tablespoon of oil in the same pan. Add the onions and bell peppers and season with salt and pepper. Stir occasionally, until the onions and peppers have softened, about 2 minutes.
- Add the garlic and rosemary and stir until the garlic is fragrant.
- Add in the tomatoes, red wine, and broth and stir until the sauce has thickened slightly.
- Return the mushrooms and chicken to the pan and bring the sauce to a low simmer.
- Cover and cook until the internal temperature of the chicken reaches 165°F (75°C), 5-8 minutes.
- Garnish with basil.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 285
- Carbohydrate: 10g
- Fat: 11g
- Fiber: 2g
- Protein: 34g
- Sugar: 4g
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