2 bone-in chicken breasts (with skin) - approximately 2 lbs total
1 cup flour
Salt and pepper
2 Tablespoons olive oil (for browning chicken breasts)
1 large yellow onion, thinly sliced
8 oz white button mushrooms, sliced (not too thin)
1 clove minced garlic
1 Tablespoon olive oil (if needed, for vegetables)
14.5 oz chopped tomatoes
½ teaspoon oregano
1 sprig fresh rosemary
½ cup dry white wine
Parsley, chopped (for garnish)
YIELD: 4 servings
DIRECTIONS:
- Combine flour, salt and pepper (to taste) in a plastic bag. Wash chicken breasts and pat dry with paper towel. Add chicken breasts to bag and shake to thoroughly coat with flour mixture.
- Heat a large skillet on medium-high heat. When the pan is hot, heat 2 Tablespoons olive oil, and add chicken breasts. Brown on all sides (approximately 3-4 minutes per side). Remove chicken from pan and set aside. TIP: The pan must be hot before you add the chicken; otherwise, you won't get a good sear on the chicken, and it will stick to the pan.
- Lower heat to medium. Add 1 Tablespoon olive oil (if needed) to pan and add garlic, onion and mushrooms. Saute vegetables for approximately 5 minutes until onions start to become soft and mushrooms lose their moisture.
- Add chopped tomatoes, oregano, rosemary, and white wine. Stir to combine. Add chicken breasts back to pan, add salt and pepper to taste, and cover pan with lid. Simmer (low heat) for 30-40 minutes. NOTE: Cooking time varies depending on the size of chicken breasts. Chicken is fully cooked when its internal temperature reaches 165°F.
- Remove chicken breasts and plate. Discard rosemary sprig, and spoon sauce mixture over each chicken breast. Garnish with parsley.