5 to 6 boneless, skinless chicken breasts
2 Tbsp. olive oil
1 onion, chopped
1 green bell pepper, seeded and chopped
16 oz. fresh mushrooms
1 Tbsp. minced garlic
1 tsp. dried basil
1 tsp. dried oregano
1 cup dry red wine
28 oz. can diced tomatoes
In a large skillet, sauté the chicken breasts in olive oil until browned on both sides. Remove to a plate and set aside. Add onion and bell pepper to pan and cook until soft, about 5 minutes. Add mushrooms and garlic and stir occasionally until mushrooms are tender. Sprinkle on basil and oregano. Pour in the red wine and bring to a boil.
Cook until wine is reduced by half, about 5 minutes. Stir in the tomatoes and add the chicken to the mixture. Cover and reduce heat to a simmer. Cook for 30 to 45 minutes or until chicken is done. Serve over cooked noodles or rice. Makes 4 to 6 servings.