Ingredients:

• 3 boneless and skinless chicken breasts – (halved to make 6)
• Extra Virgin Olive Oil
•  1 small yellow onion chopped
• 2 celery ribs chopped
• 1/4 each, red, green and yellow bell pepper – sliced thin
• 8 ounces white mushrooms cleaned and sliced
• 3 garlic cloves minced
• 1 cup chicken broth.
• 1 tsp Oregano
• 1 tbsp dried thyme
• 2 tbsp dried chopped parsley
• 1 – 28 ounce can crushed tomatoes
• Salt and Black Pepper – to taste
• Pinch of red pepper flakes (optional)

Directions:

• In a 3 1/2 qt. Sauté Pan, heat the extra virgin olive oil over medium-high heat.
• Add the chicken, Cook until golden brown, then turn over to brown on the other side (about 8 minutes total).
• Remove the chicken and set aside on a plate.
• In the same pan, add the onions, celery, peppers, mushrooms, and garlic.
• Cook over medium heat, tossing regularly.
• Add salt, pepper, oregano, and thyme.
• Allow the vegetables to cook for 6 minutes.
• Add the chicken broth and cook for a few minutes until the broth has reduced by about 1/2, then add the tomatoes.
• Cook 5 to 10 minutes over medium heat, stirring occasionally, then add the chicken pieces back to the pan.
• Reduce the heat to medium-low. Add pepper flakes (if using).
• Cover and allow the chicken to cook for 30 minutes or until cooked through.

Serve over Rice or Mashed Potatoes.

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