Italian Chicken with Mushroom and Wine Sauce
6 large chicken breast halves with skin and bones
4 tbsp olive oil
1 lb. mushrooms, thickly sliced
2 c. chopped onions
1 large red bell pepper cut into 1-inch pieces
1 c. dry white wine
1 c. canned low salt chicken broth
1 1.42-oz. pkg. spaghetti sauce seasoning mix
Preheat oven to dg350. Sprinkle chicken with salt and pepper.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
Add three chicken breasts, skin side down, saute until skin is brown,
about 3 minutes. Transfer chicken, skin side up, to 15- by 10- by
2-inch glass baking dish. Repeat with remaining chicken.
Heat remaining 2 tablespoons oil in same skillet over medium-high
heat. Add mushrooms, onions and bell pepper. Saute until vegetables
are tender and mushrooms begin to brown, about 12 minutes. Add wine,
boil two minutes. Add broth and seasoning mix and bring to boil. Pour
sauce over chicken. Cover dish with foil. Bake 25 minutes, uncover and
bake until chicken is cooked through and sauce thickens, about 15
minutes longer.
Yield six servings.
Enjoy,
Sherri
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