I had been planning to grill some chicken, but suddenly had the urge to do something else. I had some boneless, skinless chicken breasts already thawed. I also had a leftover green bell pepper. I broke out the Le Creuset “French Oven”, seasoned the chicken with salt and pepper, and browned the breasts. I added tomatoes, garlic, onion, bell pepper, mushrooms, and some seasonings. 15 minutes of simmering and dinner was done.
The flavors weren’t quite as developed as they would have been had I used chicken on the bone and simmered it longer, but this dish was great for a “30 minute meal”. I served it over some pasta with a sprinkling of Parmesan cheese. Delicious. Here’s the full recipe.
- 4 large boneless, skinless chicken breasts
- 1 bell pepper, coarsely chopped
- 1 medium onion, chopped
- 1 clove of garlic, minced
- 1 cup sliced mushrooms
- 1 Tbs Worcestershire sauce
- 1 large pinch of red pepper flakes (more if you prefer)
- 1 14 oz. can of diced tomatoes
- 1 14 oz. can of tomato sauce
- salt and pepper to taste
Season the chicken breasts with salt and pepper. Heat the dutch oven to medium, add a teaspoon of olive oil and brown the chicken for 2 – 4 minutes. Turn the chicken over, add the bell pepper, onion, garlic and mushrooms. Continue to brown for another 2 – 4 minutes.
Add the tomatoes, tomato sauce, Worcestershire sauce, and red pepper flakes. Stir lightly and bring the mixture to a simmer. Reduce heat to low and simmer for 12 – 15 minutes or until the chicken is cooked through and the sauce has begun to thicken. Check the seasoning, adding more salt and pepper if needed.
Serve over pasta with a sprinkling of Parmesan cheese.