Recipe adapted from Giada De Laurentiis
Tasty Treats by Michi
Season the chicken with 1 teaspoon of salt and 1 teaspoon of pepper. Then, dredge the chicken lightly in flour.
In a large saucepan or dutch oven, heat the olive oil over medium high heat. Add the chicken and cook until brown, about 5 minutes per side. Depending on the size of your pan, this could take a couple of batches. Set the chicken aside on a plate.
Now add the bell pepper, onion and garlic to the pan. Add a little oil to the pan if necessary (since using skinless breasts, there may not be much grease to work with). Cook until the onions are soft and translucent, about 5 minutes. Season with a little salt and pepper. Add the wine to the pot and cook it until it reduces by half, about 3 to 5 minutes. Then add the tomatoes with their juice, chicken broth, and the oregano. Return the chicken to the pan and make sure to cover with the sauce. Bring the sauce to a simmer and cook the chicken for about 20-30 minutes. Once the chicken is cooked through, remove the chicken with tongs and place on a platter. Cook the sauce a little longer if necessary to thicken it. Pour the sauce over the chicken and sprinkle with basil.
I served my chicken on a bed of spaghetti with some garlic bread on the side. This is a really delicious and easy weeknight meal. Enjoy!