Ingredients

The following ingredients have 4 Servings
  • Salt
  • Pepper
  • 4 boneless skinless chicken breasts
  • 1/4 cup Gold Medal™ all-purpose flour
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 medium red bell pepper, seeded, chopped
  • 3 cloves garlic, finely chopped
  • 1 cup red wine (Chianti, Cabernet or Merlot)
  • 1 can (28 oz) crushed tomatoes
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 teaspoon dried oregano leaves
  • 2 tablespoons julienned fresh basil leaves

Instruction

  • Sprinkle salt and pepper over chicken breasts; coat chicken with flour. In Dutch oven, heat oil over medium-high heat. Add chicken; cook until browned on both sides. Remove chicken from Dutch oven; place on plate. Set aside.
  • In same Dutch oven, melt butter over medium heat. Add onion, bell pepper and garlic; cook and stir 5 minutes. Add red wine; cook until reduced in half.
  • Stir in tomatoes, broth and oregano. Place chicken over tomatoes. Heat to boiling. Reduce heat to medium-low; simmer about 20 minutes or until juice of chicken is clear when center of thickest part is cut (165°F).
  • Serve chicken over mashed potatoes or spaghetti, spooning sauce over chicken. Sprinkle with basil.