Italian Chicken and Mushroom Skillet

READY IN: 1hr 35mins
SERVES: 7-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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".
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