Submitted by M. Bernadette Fawver
Serves 4
Ingredients
| 4 chicken breasts, cubed | 1 c. sliced mushrooms | |
| 2 tbsp butter | 14-16 oz. cubed tomatoes (1 can) | |
| 2 tbsp olive oil | 2/3 c. dry white wine | |
| 1 large onion, finely chopped | 4-6 tbsp heavy cream | |
| 2 garlic cloves, crushed | 2 tsp Italian seasoning | |
| 2 bell peppers (red, yellow, or green) cut into 1½” cubes | salt & pepper | |
| pasta to serve |
Directions
- Season the chicken with salt & pepper to taste. Heat oil and butter in a skillet; fry the chicken until browned all over.
- Remove the chicken from the skillet. Add the onion & garlic to the skillet & cook gently until just beginning to soften.
- Add the bell peppers to the skillet with the mushrooms & continue to cook for a few minutes longer, stirring occasionally. Add the Italian seasoning.
- Add the tomatoes & plenty of seasoning to the skillet & then transfer the vegetable mixture to an oven safe casserole.
- Place the chicken on the bed of vegetables. Add the wine to the skillet & bring to a boil. Pour the wine over the chicken & cover the casserole.
- Cook in a preheated oven at 350°F. for 50 minutes. When ready to serve, add cream & serve over pasta.