Ingredients
-
6 - 8
-
-
-
-
3
-
1
-
1
-
1
-
1
-
1/4
-
3 - 4
-
3
-
1
-
1
-
Directions
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 , Wonderful, Wonderful! I did 3 breast and 3 boneless, skinless thighs superb! This is yet another that I turned into a freezer meal Turns out beautiful either way! Thanks Kittencal!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Large Skillet or Dutch Oven, Season Chicken With Seasoning Salt Pepper and Garlic Powder (can Use Regular Salt). |
|
2
Done
|
Brown the Chicken in Oil on Medium Heat (about 3 Minutes on Both Sides) Remove to a Plate and Set Aside. |
|
3
Done
|
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
Done
|
Add in the Tomato Paste and Stir For About 1 Minute. |
|
5
Done
|
Add in the Stewed Tomatoes and Wine (if Using) Stir Until Combined. |
|
6
Done
|
Season With More Salt and Pepper If Desired; Cover and Simmer Tomato Mixture For For About 20-25 Minutes. |
|
7
Done
|
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
Done
|
*note* You Might Want to Add in a Couple of Teaspoons of Sugar If You Think That the Tomato Sauce Is Too "acidy". |
