4 boneless, skinless chicken breasts, cut in half, widthwise
salt, to taste
pepper, to taste
3 tablespoons oil, divided
1 lb portobello mushroom (455 g), diced
1 large white onion, diced
1 large red bell pepper, diced
4 cloves garlic, minced
2 teaspoons fresh rosemary, minced
14.5 oz diced tomato (410 g), 1 can
½ cup red wine (120 mL)
¾ cup low sodium chicken broth (180 mL), or vegetable broth
fresh basil, chopped, to serve
Nutrition Info
Calories 285
Fat 11g
Carbs 10g
Fiber 2g
Sugar 4g
Protein 34g
How to Make It
1. Step
Season the chicken breasts on both sides with salt and pepper.
2. Step
Heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat.
3. Step
Place 4 pieces of the chicken in the skillet and sear until until golden-brown, about 1-3 minutes on each side. Transfer the chicken to a plate and repeat searing with the remaining chicken pieces. Set aside.
4. Step
Heat 1 tablespoon of oil in the empty skillet.
5. Step
Add the mushrooms and stir occasionally until most of the moisture has evaporated from the pan, about 8 minutes.
6. Step
Transfer the mushrooms to a plate and set aside.
7. Step
Heat the remaining 1 tablespoon of oil in the pan.
8. Step
Add the onions and bell peppers and season with salt and pepper. Stir occasionally until the onions and peppers have softened, about 2 minutes.
9. Step
Add in the garlic and rosemary and stir until the garlic is fragrant.
10. Step
Add in the tomatoes, red wine, and broth and stir until the sauce has thickened slightly.
11. Step
Add the mushrooms and chicken back into the sauce and bring to a low simmer.
12. Step
Cover and let cook until the chicken registers 165°F (74°C),about 5-8 minutes.
