August 19th, 2019
You can never go wrong with a good chicken recipe.
1 tablespoon olive oil
4 boneless skinless chicken breasts
1 large vidalia onion diced (about 1 1/2 cups)
1 green bell pepper sliced
1 red bell pepper sliced
8 ounces sliced cremini mushrooms
3 garlic cloves minced
1 tablespoon Italian Seasoning
1/4 cup red wine
1 14.5 ounce can Fire Roasted Diced Tomatoes
1 8 ounce can Tomato Sauce
3 tablespoons melted butter
1/2 teaspoon Kosher Salt
1/4 teaspoon Fresh Ground Pepper
1/4 cup Fresh chopped parsley
1/4 cup Fresh Chopped basil
Heat oil in a large skillet over medium heat.
Add the chicken to the skillet and cook until browned, approximately 3-4 minutes. Flip the chicken over and brown on the opposite side, approximately 3 minutes. Remove from the pan. Set aside.
Layer the onions, peppers, mushrooms and garlic in the slow cooker.
Arrange the chicken breasts on top of the vegetables.
Pour the wine, tomatoes, tomato sauce, butter and seasoning over the chicken. Sprinkle with salt and pepper.
Cover and cook on high for 3-4 hours or low for 6-7 hours.
Remove the chicken. Stir the vegetables and fresh herbs to combine.
Serve the chicken with the sauce and vegetables over pasta or rice, if desired.
*recipe sourced from suburbansoapbox.com