Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Chicken breast half;
-skinned/boned
2 T Olive oil or cooking oil
3 c Mushrooms, small fresh
2 md Sweet red or green peppers;
-cut in strips
1 lg Onion; thinly sliced,
-separated into rings
2 Garlic clove; minced
1/2 c Dry white wine
1 sm Serrano; seeded finely
-chopped (opt)
28 oz Tomatoes; cut up
2 T Tomato paste
2 T Lemon juice
2 ts Basil, dried; crushed
1 ts Sugar
1 ts Thyme, dried; crushed
1/2 ts Salt
1/4 ts Pepper, black
Hot cooked penne or rigatoni
-pasta (opt)

In a heavy 12-inch skillet or Dutch oven, brown chicken on all sides
in hot oil (4 to 5 minutes total). Remove chicken; set aside. Add
the mushrooms (if using fresh), sweet peppers, onion, and garlic to
the skillet drippings. Cook until the vegetables are tender.

Add the mushrooms (if using canned), wine, and serrano or crushed red
pepper to vegetable mixture. Bring to boiling; reduce heat. Simmer,
uncovered, until almost all of the liquid evaporates. Add the
undrained tomatoes, tomato paste, lemon juice, basil, sugar, thyme,
salt, and pepper. Return the chicken to the pan.

Simmer, uncovered, for 15 minutes or until the chicken is tender and
no longer pink. OR, after returning chicken to pan, bake, uncovered,
in 350 F oven for 10 to 15 minutes or until the chicken is done. (Use
an oven-proof skillet for this method. Serve over cooked pasta.

[ BETTER HOMES AND GARDENS, March 1990 ]

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