So this dish is traditionally an Italian stew, but I just happened to have these ingredients and jazzed it up with a few spices and it really is the simplest one pan meal for a family. I made mine and served it on wholegrain rice to give it an extra burst of nutrition. Serves 4.
4 chicken breasts
1 red pepper
½ yellow pepper
1 medium onion
150g mushrooms (chestnut and button)
1 can chopped Italian tomatoes
2-3 cloves of garlic
½ -1 tbsp. olive oil
1 glass of white wine
½ tsp. oregano
¼ tsp. basil
½ tsp. red chili flakes
Pinch of chicken bouillon cube
Heat a pan with some of the oil, while it’s getting hot salt, pepper, garlic powder one side of the chicken breast.
When the oil is hot lay the seasoned side down, and season the side flipped up.
Let those brown in the pan for about 4-5 minutes per side.
As the chicken breasts are browning in the pan, slice the peppers, onion, mushrooms, garlic.
Open the cans pour the glass of wine.
Set seasonings aside.
When the chicken has cooked 4-5 minutes per side and is nicely browned, remove from pan and set on a plate. Set aside.
Add a dab more oil to the pan to get hot, when hot add the onions and peppers and stir-fry for about 5 minutes until you can see them getting tender.
Next add the mushrooms and garlic and sauté until they start to get tender.
Pour the glass of wine into the vegetables and boil until the liquid has been reduced by half or so.
When reduced add the can of chopped tomatoes, oregano, basil, chili flakes and pinch of bouillon cube.
When the pan is at a boil return the chicken breasts and juice on the plate back to the pan and continue cooking for another 15-20 minutes with a lid on. Serve over rice when done.