I love the sweetness of the tomatoes and the tenderness of the chicken. And, you definitely need some good garlic bread to sop up the extra sauce!
This is one of my family’s favorite dinners! I hope that it becomes one of your family’s favorites too!
2 pounds boneless, skinless chicken breast
½ cup flour
½ teaspoon salt
¼ teaspoon pepper
8 tablespoons olive oil
1 medium onion, finely diced
3-4 cloves of garlic, finely minced
4 halves of jarred roasted red peppers, chopped
1 can petite diced tomatoes
1 cup white wine
1 cup chicken broth
1 package of sliced mushrooms
1 pound cooked fettuccine
Cut chicken into 1 inch pieces. Stir together flour, salt and pepper. Dredge chicken pieces in flour mixture. Over medium-high heat, heat 4 tablespoons olive oil in a large skillet with deep sides. Cook chicken until brown on all sides. Remove chicken from pan. Reduce heat to medium and add remaining olive oil to hot skillet. Saute onion, garlic and pepper until soft. Add white wine and reduce by ½. Add tomatoes, mushrooms, broth and cooked chicken. Simmer for 10-15 minutes with lid on. Serve over pasta (top with fresh grated parmesan cheese).
Is it a Keeper?
To me, this is the perfect Sunday supper. It’s hearty, easy to make and so good! And, the leftovers make a great lunch the next day! This has been one of my son’s favorite meals since he could chew! We use whole grain linguine — it’s heartier and stands up well to the chicken and thick sauce! Mangia! Mangia!
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