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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. 



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