Italian Chicken and Mushroom Skillet

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.

• Ready In: 1 hr 35 mins
• Serves: 7-8

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

Directions

1. In a large skillet or Dutch oven, season chicken with seasoning salt pepper and garlic powder (can use regular salt).
2. Brown the chicken in oil on medium heat (about 3 minutes on both sides) remove to a plate and set aside.
3. 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).
4. Add in the tomato paste and stir for about 1 minute.
5. Add in the stewed tomatoes and wine (if using) stir until combined.
6. Season with more salt and pepper if desired; cover and simmer tomato mixture for for about 20-25 minutes.
7. 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.
8. *NOTE* You might want to add in a couple of teaspoons of sugar if you think that the tomato sauce is too "acidy".