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Prep 20min
Total40min
Servings4
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Ingredients
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
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Steps
1
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.
2
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.
3
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).
4
Serve chicken over mashed potatoes or spaghetti, spooning sauce over chicken. Sprinkle with basil.
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If you like dark meat use chicken thighs or a combination of thighs and breasts.
Make this recipe gluten free by skipping the flour step. Just salt, pepper the chicken and place it in the Dutch oven to cook.
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