Easy Chicken Cacciatore

Very simple and delicious! This recipe is from the December/January 2008 issue of Cook's Country.

Serves 4.

White mushrooms can be substituted for cremini. For a hearty dinner, serve with pasta, rice, or polenta.

4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and pepper
2 tablespoons olive oil
1 onion, chopped fine
1 red bell pepper, seeded and chopped
8 ounces cremini mushrooms, quartered
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes
1/4 cup red wine
1/4 cup chopped fresh basil

1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side. Transfer to plate.

2. Add onion, bell pepper, and mushrooms to skillet and cook until lightly browned, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes, wine, and browned chicken along with any accumulated juices and bring to boil. Reduce heat to medium and simmer, until chicken is cooked through, 2 to 4 minutes.

3. Transfer chicken to serving platter and tent with foil. Simmer sauce, uncovered, until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour sauce over chicken. Serve.