4 chicken breasts (you can also use 6 chicken tenderloins)
3 - 4 slices bacon
1 cup red onion, coarsely sliced
8 ounces mushrooms, thickly sliced
3 tablespoons olive oil
½ of each red, yellow & green bell pepper, sliced
1 medium tomato, finely chopped
¾ cup Mezzetta Homemade Tomato & Basic sauce
½ cup white wine
3 medium cloves garlic, minced
1 teaspoon dry thyme
2 teaspoons dry oregano
salt and pepper, to taste
basil leaves, chopped
Instructions
Full recipe from : yummly.com
Season chicken with salt and freshly ground black pepper. Brown pieces in 2 tablespoons olive oil until golden. (The cooking time depends on the thickness of the chicken breasts. It took me about 10 minutes. I think next time, I am going to cut the chicken breasts in smaller pieces. It will be much easier to serve and will cook faster.) Transfer the almost cooked chicken to a plate and set aside.
Add bacon to the same skillet and render until crispy. Transfer to a plate.
Add remaining olive oil to the same skillet. Add chopped onion, peppers, mushrooms; sauté until onion is tender.
Stir in chopped tomato, tomato sauce, white wine, garlic, thyme, oregano, salt, pepper, and chopped basil. Bring to a boil and cook over medium heat until liquid has evaporated & sauce has thickened.
Add chicken pieces and bacon back to sauce. Cook for another 5 - 7 minutes until chicken is tender and cooked through. Sprinkle some chopped basil and serve with cooked rice, quinoa or over mashed potatoes.
