- 6 chicken breasts halves, about 1/2 pound each
- Salt and freshly ground black pepper, to taste
- 1/4 cup olive oil, divided
- 2 medium-size onions, thinly sliced
- 1 1/2 pounds sliced mushrooms
- 1 red pepper, seeded and thinly sliced
- 1 yellow pepper, seeded and thinly sliced
- 4 medium-size cloves garlic, minced
- 1 1/2 cups dry red wine
- 1 can or bottle (28 ounces) of favorite marinara sauce
- 1 can (28 ounces) fire roasted diced tomatoes with juice, pureed
- 3 tablespoons chopped parsley
- 1 teaspoon dried leaf basil
- 1 teaspoon dried leaf oregano
- 1 tablespoon balsamic vinegar
- 1/2 cup pitted black olives, kalamata or your choice
- Season the chicken breasts with salt and pepper.
- Heat 2 tablespoons oil over medium-high heat in a saute pan large enough to fit the chicken. Saute the chicken for 3 to 4 minutes, turning to evenly brown. (You might have to do this in batches.) Remove to the bowl.
- Add the remaining oil, and saute the onions for 5 minutes or until softened and lightly browned. Add the mushrooms and peppers, and saute for another 3 to 4 minutes or until slightly softened. Add the garlic and cook for 1 minute.
- Pour the red wine into a pan. Bring to a boil, stirring and scraping up the browned bits. Add the marinara sauce, diced tomatoes, herbs, and salt and pepper, to taste. Bring to a simmer over medium-low heat for 10 minutes or until the sauce is thickened slightly and no wine taste remains.
- Add the reserved chicken and braise on medium heat for about 20 more minutes or until the chicken is opaque and cooked through. Add the balsamic vinegar and olives and cook for another 3 minutes or until the olives are heated through. Taste for seasoning. Place on a platter and serve with penne pasta or rice.
Makes 6 servings.