San Diego Chicken

• 2 Tbsp. olive oil, divided
• 1 onion, julienned
• 1 red pepper, seeded and julienned
• 1/2 lb. small mushrooms, thinly sliced
• 1 c. red wine
• 3 garlic cloves, chopped
• 1/4 c. tomato paste
• all-purpose flour for dredging chicken
• salt and pepper to taste
• 1 to 1 1/2 lb. boneless chicken, cut into small pieces
• 2 c. fresh basil
• 4 c. chicken broth
• 3 plum tomatoes, diced

1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
2. Add onion and red pepper; cook 3 to 4 minutes until soft.
3. Add mushrooms, 1/2 cup of wine, garlic and tomato paste.
4. Cook 5 minutes.
5. Season about 1 1/2 cups of flour to lightly coat both sides of chicken.
6. In a large, heavy saucepan or Dutch oven, heat remaining 1 tablespoon of oil.
7. Cook chicken for 5 to 7 minutes on each side.
8. Add the cooked veggies to saucepot of chicken; stir in basil, chicken broth and remaining 1/2 cup red wine.
9. Cover and simmer 30 minutes, stirring occasionally.
10. Add tomatoes; cover and simmer 15 minutes.
11. Serve over pasta.

olive oil, onion, red pepper, mushrooms, red wine, garlic, tomato paste, flour, salt, boneless chicken, fresh basil, chicken broth, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=502988 (may not work)