1 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
Sea salt, to taste
Freshly ground black pepper, to taste
Paprika, to taste
1/2 cup white whole wheat flour, for dredging
4 tablespoons extra virgin olive oil
1 large red bell pepper, chopped
1 onion, chopped
8 ounces baby Portobello mushrooms, sliced
3 cloves garlic, finely chopped
3/4 cup dry red wine
1 (28-ounce) can crushed tomatoes, with juice
1 (14.5 ounce can) petite diced tomatoes (such as Muir Glen Fire Roasted with Roasted Garlic), with juice
1 cup mushrooms (optional)
3/4 cup organic free-range chicken broth (such as Pacific Natural Foods)
2 teaspoons garlic powder
Crushed red pepper, to taste
1 teaspoon dried oregano
1/2 cup coarsely chopped parsley
- Sprinkle the chicken pieces with 1 teaspoon each of salt and pepper. Liberally sprinkle the chicken with paprika. Dredge the chicken pieces in the flour to coat lightly. In a large heavy sauté pan (preferably cast-iron), heat 2 tablespoons oil over a medium-high flame. Add the chicken pieces to the pan and sauté until just brown, about 5 minutes per side (note: if all the chicken does not fit in the pan, sauté it in two batches.) Transfer the chicken to a plate and set aside.
- Add the remaining 2 tablespoons oil to the same “dirty” pan used to cook the chicken. Add the bell pepper, onion, and garlic; sauté over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the mushrooms and cook 3-4 minutes. Add the wine and simmer until reduced by half, about 3 minutes.
- Add the crushed tomatoes and diced tomatoes, broth, garlic powder, crushed red peppers, and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes.. Sprinkle chicken with parsley and serve.