ITALIAN CHICKEN AND MUSHROOM SKILLET

Italian Chicken and Mushroom Skillet image

Very tasty chicken dish, one that I have made many times... this can be made with skin and bone-on chicken also. Add in some crushed hot pepper flakes if desired to turn up the heat! Remember, if you are using skin and bone-on chicken pieces to cook for a longer time. This complete recipe is made in one large skillet, or Dutch oven.

Provided by Kittencalrecipezazz

Categories Chicken

Time 1h35m

Yield 7-8 serving(s)

Number Of Ingredients 14

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Ingredients

6 -8 boneless chicken breasts
seasoning salt
pepper
garlic powder
3 stalks celery, chopped
1 green bell pepper, chopped
1 onion, chopped
1 tablespoon minced fresh garlic (or to taste)
1 tablespoon tomato paste
1/4 cup dry red wine (optional)
3 -4 cups fresh sliced mushrooms (can use 2 4-ounce cans mushrooms, sliced also)
3 (14 ounce) cans stewed tomatoes, undrained
1 teaspoon dried basil
1 teaspoon dried oregano

Steps:

In a large skillet or Dutch oven, season chicken with seasoning salt pepper and garlic powder (can use regular salt).
Brown the chicken in oil on medium heat (about 3 minutes on both sides) remove to a plate and set aside.
In the same skillet, saute onion, bell pepper, celery, fresh garlic, dried basil, dried oregano and mushrooms until soft, about 5 minutes (add in crushed hot pepper flakes, if using).
Add in the tomato paste and stir for about 1 minute.
Add in the stewed tomatoes and wine (if using) stir until combined.
Season with more salt and pepper if desired; cover and simmer tomato mixture for for about 20-25 minutes.
Add in the browned chicken back to the skillet, cover and simmer for another 40-45 minutes, or until the chicken is cooked and juices run clear.
*NOTE* You might want to add in a couple of teaspoons of sugar if you think that the tomato sauce is too "acidy".

Nutrition Facts : Calories 285, Fat 12.1, SaturatedFat 3.4, Cholesterol 79.5, Sodium 518.6, Carbohydrate 16.2, Fiber 3.1, Sugar 10.3, Protein 29.1

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