Chicken Cacciatore
4 skinless bone in chicken breast halves (about 2 1/2 pounds)
1/4 tsp salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste
2 tsp olive oil
1 medium onion, cut in half, then thinly sliced into half moons
1 medium red bell pepper, seeded and cut into thin strips
8 ounces white mushrooms, thinly sliced (about 3 cups)
2 cloves garlic, minced (about 2 tsp)
1/2 cup dry white wine
1 (14.5 ounces) can no salt added diced tomatoes, with juices
1/2 tsp dried oregano
1/8 tsp red pepper flakes, or more to taste
Rinse the chicken and pat dry with paper towels, then sprinkle with the salt and black pepper. Heat the oil in a large skillet over medium high heat and brown the chicken on both sites, about 8 minutes total. Transfer the chicken to a plate and set aside.
Reduce the heat under the skillet to medium. Add the onion and bell pepper, cover and cook, stirring a few times until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown, about 10 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes and their juices, the oregano, and the red pepper and simmer, covered, for about 10 minutes. Return the chicken breasts to the pan and simmer, covered until just cooked through, about 20 minutes longer. Taste and adjust the seasons with salt, black pepper or red pepper.