1/2 tsp freshly ground pepper
1 tsp minced garlic
1 tsp marjoram
1/2 tsp oregano
1 tsp basil
1/4 c flour
3 tbsp oilive oil, divided
1 lb boneless, skinless chicken breast
8 oz mushrooms
1 c chopped onion
1 c bell pepper cut into strips
1 c diced tomatoes, undrained
1 c tomato sauce
- Mix flour and pepper in a shallow dish. Coat chicken evenly with flour mixture.
- Heat 2 tbsp of olive oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned. Remove chicken from skillet. Heat remaining 1 tbsp oil in skillet. Add mushrooms, onions and bell peppers; cook and stir 5 minutes on medium heat or until tender.
- Stir in remaining ingredients and spices. Bring to boil, stirring frequently. Return chicken to skillet. Reduce heat to low; cover and simmer for 5 minutes or until chicken is heated throughout.
- Serve over whole wheat pasta or risotto, with brucetta, or garlic bread and Cesar salad.
Hubby Rating: 9, this is an excellent dish, aside from the fact that it is made with red sauce! I LOVE this dish!!!
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