use won't jeapordize the dish. This is a simple, less time consuming version without the dredging of chicken through flour as you would with the traditional recipe.
2 chicken breasts (boneless here), halved crosswise
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
a handful of black olives, chopped
coursely chopped mushrooms (i had creminis)
1 1/2 teaspoons dried oregano leaves
basil/salt/pepper to taste
In a large heavy saute pan, heat the oil. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Add mushrooms and saute 1 minute. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, olives and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through.
Serve over warm pasta (I had linguine in the pantry). Serves 2, but enough sauce for 4.