2 1/2 pounds boneless, skinless chicken breasts, cut into chunks
4 tablespoons olive oil
1 pound fresh mushrooms, thickly sliced
1 red bell pepper, chopped
1 onion, chopped
2 garlic cloves, minced
1 cup chicken broth, low- sodium preferred
3/4 cup dry white wine
1 (28-ounce) jar marinara sauce
1 (28-ounce) can diced tomatoes, undrained
1 teaspoon dried Italian seasoning
Cooked white rice, for serving
Fresh basil, for garnish
Instructions
In a shallow dish or pie plate, combine the flour, 1/2 teaspoon of the salt, and the black pepper.
Add the chicken chunks and coat well.
In a large soup pot or deep skillet, heat 3 tablespoons of the olive oil over medium heat until shimmering.
Add the chicken and cook until brown on all sides, about 8 minutes. Transfer to a plate.
Add the remaining 1 tablespoon olive oil to the pot and add the mushrooms, red bell pepper, onion, and garlic. Cook for 5 minutes, until the onion is translucent.
Add the chicken broth, white wine, marinara sauce, diced tomatoes, Italian seasoning, and remaining 1/2 teaspoon salt.
Stir in the chicken and bring to a boil. Reduce the heat to low and simmer for 30–35 minutes, until heated through.
Stir and serve over white rice, garnished with basil leaves.
