- 4 chicken breasts (about 2 pounds)
- salt and pepper
- 2 teaspoons of olive oil
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/2 pound white mushrooms, thinly sliced
- 2 garlic cloves minced
- 1/2 cup dry white wine ( I used chicken stock )
- 1 (14 1/2 ounce) can chopped tomatoes
- 1/2 teaspoon dried oregano
- 1/8 teaspoon red pepper flakes

Directions:
Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper. Heat the oil in a saute pan over moderately- high heat. Brown the chicken on both sides. Remove chicken and put to the side.

Reduce the heat to medium. Add the onion and pepper, cover and cook, stirring occasionally, until all the veggies are soft. Add mushrooms and brown. Add the garlic and cook for 30 seconds. Add the wine and cook until reduced by half. I used chicken stock because Rob doesn't like the taste of wine in foods. Add the tomatoes and juice, oregano, red pepper flakes and 1/4 teaspoon and simmer the mixture covered for 10 minutes.

Return the chicken to the pan and continue to simmer until the chicken is done about 2o minutes.
This recipe only has 293 calories and 5 grams of fat. We added some whole wheat couscous. Rob thought it was delicious, but didn't think it was so healthy since he ate 3 servings!! I hope everyone gets a chance to try this. It was a 5 star recipe in my book. I hope everyone is enjoying their summer. Miss you!
Love Mrs. Schipper
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