Cut chicken into 1 inch pieces. Stir together flour, salt and pepper. Dredge chicken pieces in flour mixture. Over medium-high heat, heat 4 tablespoons olive oil in a large skillet with deep sides. Cook chicken until brown on all sides. Remove chicken from pan. Reduce heat to medium and add remaining olive oil to hot skillet. Saute onion, garlic and pepper until soft. Add white wine and reduce by ½. Add tomatoes, mushrooms, broth and cooked chicken. Simmer for 10-15 minutes with lid on. Serve over pasta (top with fresh grated parmesan cheese).
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