Weeknight Chicken Cacciatore

cookscountry.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and halved crosswise

Salt and pepper

3 tablespoons olive oil

1 pound portobello mushroom caps, gills removed, cups halved and sliced thin

1 pound onions, halved and sliced thin

1 red bell pepper, stemmed, seeded, and chopped

6 garlic cloves, minced

2 tablespoons tomato paste

2 teaspoons minced fresh rosemary

¼ teaspoon red pepper flakes

½ cup dry red wine

1 (14.5-ounce) can diced tomatoes

¾ cup low-sodium chicken broth

Directions at cookscountry.com

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