Ingredients & Directions

2 tsp olive oil
6 (4 oz) boneless, skinless chicken thigh or breast halves
¾ tsp salt, divided
¼ tsp black pepper, freshly ground
1 small yellow or green bell pepper, cut into thin strips
2 Tbsp shallots, finely chopped
2 cups crimini mushrooms, sliced
½ cup dry red wine
1 ½ cups tomato-and-basil pasta sauce (such as Classico)
2 Tbsp chopped fresh parsley

Heat oil in large nonstick skillet over medium-high heat; add chicken.
Sprinkle ½ tsp salt and pepper over chicken; cook 4 minutes per side.
Transfer chicken to a plate; set aside.
Combine bell pepper and mushrooms in same skillet over medium heat.
Sprinkle with ¼ tsp salt; cook 4 minutes, stirring occasionally.
Add wine; cook additional 2 minutes.
Stir in sauce; heat through.
Return chicken to skillet; reduce heat and simmer, turning once, 4 minutes or until cooked through.
Top with parsley.

Makes 6 servings.

Recipe adapted by Blog Chefs from