- 4 boneless, skinless chicken breasts/thighs
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 2 celery stalks, sliced
- 1 green pepper, sliced
- 8 oz. baby bella mushrooms, sliced
- 1 can (15 oz.) fire-roasted tomatoes
- 1 can (15 oz.) tomato sauce
- 1/2 cup white wine/chicken broth
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 2 tablespoons sugar
- 1/2 cup fresh basil, chopped
- Hot cooked pasta
- Parmesan cheese for serving
- Season both sides of the chicken breasts with salt and pepper and dust with flour
- Over medium high heat, sear the chicken in oil and butter until browned. Remove and set aside
- In the same skillet saute onions and garlic until fragrant, about 2 minutes
- Add in celery, peppers, mushrooms and saute until vegetables sweat, about 3 minutes
- Pour in tomatoes and wine/broth and add tomato paste, Italian seasoning, sugar and salt and pepper to taste
- Stir to mix and add chicken back into the pan
- Reduce heat to medium low, cover and simmer chicken is cooked through
- Dish and serve hot over pasta topped with fresh basil and parmesan cheese
