Name: Italian Chicken with Mushroom-and-Wine Sauce
Yield: Makes 6 servings
Ingredients: 6 large chicken breast halves with skin and bones; 4 tablespoons olive oil; 1 pound mushrooms, thickly sliced; 2 cups chopped onions; 1 large red bell pepper, cut into 1-inch pieces; 1 cup dry white wine; 1 cup canned low-salt chicken broth; 1 1.42-ounce package spaghetti sauce seasoning mix

Italian Chicken with Mushroom-and-Wine Sauce The Creamy Polenta with Parmesan is a nice accompaniment to the chicken.

Recipe information

Yield
Makes 6 servings

Ingredients

6 large chicken breast halves with skin and bones

4 tablespoons olive oil

1 pound mushrooms, thickly sliced

2 cups chopped onions

1 large red bell pepper, cut into 1-inch pieces

1 cup dry white wine

1 cup canned low-salt chicken broth

1 1.42-ounce package spaghetti sauce seasoning mix

Preparation

Step 1
Preheat oven to 350°F. Sprinkle chicken with salt and pepper. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add 3 chicken breasts, skin side down; sauté until skin is brown, about 3 minutes. Transfer chicken, skin side up, to 15x10x2-inch glass baking dish. Repeat with remaining chicken.
Step 2
Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add mushrooms, onions and bell pepper. Sauté until vegetables are tender and mushrooms begin to brown, about 12 minutes. Add wine; boil 2 minutes. Add broth and seasoning mix and bring to boil. Pour sauce over chicken.
Step 3
Cover dish with foil. Bake chicken 25 minutes. Uncover and bake until chicken is cooked through and sauce thickens, about 15 minutes longer.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes