Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Italian Chicken with Mushroom-Wine Sauce
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2 large skinless boneless chicken breasts |
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3 tablespoons olive oil |
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8 oz slices fresh mushrooms |
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1 cup chopped onion |
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1/2 large red bell pepper, sliced |
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1/2 cup dry white wine |
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1/2 cup low-salt chicken broth |
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1/2 (1.42oz) package spaghetti sauce seasoning mix |
Preheat oven to 350. Sprinkle chicken with salt and pepper. Heat 2 tablespoons oil in skillet. Add breasts and cook 3 minutes. Turn over and cook 2 minutes and remove to baking dish.
Add one tablespoon oil to skillet. Add mushrooms, onions, and bell pepper. Sauté until tender and mushrooms begin to brown, around 8 minutes.
Add wine and boil two minutes.
Add broth and seasoning mix and bring to a boil. Pour sauce over chicken.
Cover dish with foil. Bake for 15 minutes, then remove foil and bake another 15 minutes while sauce thickens. Serve.
NOTE: This was in Bon Appetite. It called for six breasts but I only used two and halved everything else. The left over sauce I added to some left over pasta with a tomato sauce I had in the refrigerator. I also lightly floured the breasts with a flour sifter I have.
This would also be good served over some type of pasta but it is wonderful on its own!