Ingredients

The following ingredients have 7 Servings
  • 2-3 lbs. chicken cutlets or chicken breasts (cut into smaller pieces)
  • salt & pepper
  • 2 Tbsp. olive oil (divided)
  • 1 onion (diced)
  • 2 cloves garlic (minced)
  • 1 green bell pepper (diced)
  • 2 cups fresh mushrooms (sliced or quartered)
  • 1 14.5-oz can diced tomatoes, undrained
  • salt & pepper (to taste)
  • 1 Tbsp. Italian seasoning
  • 1/2 cup chicken broth
  • mashed potatoes or noodles (to serve with)

Instruction

  • In a dutch oven (or heavy pan), heat 1 Tbsp. olive oil over medium-high heat.
  • Season chicken with salt and pepper and place in hot pan. Brown chicken on both sides. Remove from skillet and set aside on a plate.
  • Pour remaining tablespoon of olive oil in dutch oven and add in onion, garlic and bell pepper. Stir until fairly tender, being careful not to burn the garlic.
  • Pour in tomatoes, broth, Italian seasoning and mushrooms. Cook until mushrooms are almost tender. Taste and season as needed. Add in browned chicken and juices.
  • Cover and simmer for 30-40 minutes on medium-low heat, until all vegetables are tender and chicken is cooked through and very tender.
  • Serve on plates with spaghetti noodles or mashed potatoes. Enjoy!