▢3 tbsp vegetable oil ▢4 boneless skinless chicken breasts cut in two ▢salt and pepper to taste ▢1/3 cup all-purpose flour ▢8 oz cremini mushroom quartered ▢1 small yellow onion sliced ▢1 red bell pepper sliced ▢5 cloves minced garlic minced ▢1/2 cup white wine or ginger ale ▢15 oz crushed tomatoes ▢15 oz diced tomatoes drained ▢1 tsp dried oregano ▢1/2 tsp dried rosemary ▢1/2 tsp thyme ▢1/2 tsp salt ▢1/4 tsp pepper ▢1/4 cup fresh parsley chopped for Garnish
Preheat oven to 350 degrees F.
Heat oil in a large oven safe skillet over medium-high heat.
Sprinkle both sides of chicken with salt and pepper and then dredge in the flour. Brown chicken for 2-3 minutes on each side until golden. Set aside on a plate.
Add the mushrooms to the skillet and cook for 5-8 minutes until browned. Then, add the onion, bell pepper, and cook for another 5 minutes or until they begin to soften. Add the garlic and cook another minute.
Pour in the wine and bring to a simmer. Add the broth, crushed tomatoes, diced tomatoes, and all the spices. Bring to a simmer, add the chicken, spoon a little of the sauce over the tops and then place the pan in the oven. Cook for 35-45 minutes until internal chicken temperature is 165 degrees.
Sprinkle with chopped parsley and serve over pasta or rice.