4 chicken breasts w/ skin – each cut in half
4-5 cloves garlic, chopped
1/4 cup olive oil
3/4 cup dry white wine
1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup all purpose flour
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper chopped
1 medium white onion, chopped
1 – 14.5 ounce can diced tomatoes (with liquid)
3/4 chicken broth
1 1/2 teaspoons dried oregano
Chopped fresh basil leaves
Chopped fresh parsley
Season chicken with salt & pepper
Coat chicken breast with flour
In large frying pan, heat olive oil over medium high heat.
Add chicken to the pan & brown on both sides. If the pan is not hot enough, you end up cooking the chicken rather than browning it.
Take chicken out and set aside
Add chopped peppers & onion & saute for 3 to 4 minutes.
Add chopped garlic & cook an additional 2 to 3 minutes.
Add wine. Cook until reduced by about 1/2 (4 to 5 minutes over medium-high heat)
Add the tomato, chicken broth & oregano.
Put chicken back in pan.
Cook over medium low heat until the chicken is cooked. (25 to 30 minutes)
A few minutes before serving, I chop 5 or 6 basil leaves and some parsley and throw into the sauce.
Spoon the sauce over the chicken and top a little chopped basil & parsley.
If the sauce gets too thick at any point during cooking, add a few tablespoons of water or wine.
You can add mushrooms to the sauce about 15 minutes before serving.
Make sure and turn the chicken a few times to it cooks evenly.
You can also use drumsticks and thighs which tend to pick up the flavor of the sauce more than chicken breast.
You can also use a slow cooker – just brown the chicken prior to putting it in with the other ingredients.
If you like the flavor, add a sprig of fresh thyme while cooking.