¼ cup olive oil
2 red or green bell peppers, cut into 1” strips
½ lb mushrooms, ¼” slices
3 lbs chicken
½ cup chicken broth
2-1/2 cup white onion, chopped
2 cloves garlic, chopped
1 cup diced tomatoes
Salt & pepper to taste
Optional: Egg Noodles, spaghetti, and/or bread for dipping into sauce
In large saucepan over medium-high heat, combine olive oil and red/green peppers. Saute until tender –about 10 minutes. Remove from pan, set aside.
Add the mushrooms to the pan and sauté until tender – about 8 minutes. Remove from pan, set aside.
Season chicken with salt and pepper. Place in saucepan and brown on both sides – about 15 minutes. Remove from pan, set aside.
Add broth, onions and garlic. Saute until tender – about 3 minutes.
Add in tomatoes.
Bring chicken back to pan (with any juices.) Bring to a boil and the reduce heat to a simmer. Cover and cook for approximately 30 minutes.
Add the peppers and mushrooms back to the pan and simmer for 10 minutes