- 2 tablespoons olive oil, divided
- 4 smallish chicken breasts
- 1 tablespoon chopped fresh rosemary
- ½ teaspoon Kosher salt
- ¾ teaspoon freshly cracked pepper
- 1 large onion, diced
- 5 cloves minced garlic
- 1 green bell pepper, diced
- 1 cup mushrooms, sliced
- ½ teaspoon fennel seeds, crushed
- ½ cup dry white wine
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 6 oz can tomato paste
- 1 28 oz can diced, roasted tomatoes, drained
- ¾ cup chicken broth
- 2 teaspoons Worcestershire sauce
- Egg Noodles & Parmesan cheese for serving
- Preheat oven to 400°.
- In a small bowl mix salt, pepper and rosemary. Rinse and pat chicken breasts dry. Rub rosemary mixture on both sides of the chicken breasts.
- Heat a large stainless, oven-safe skillet (or enameled Dutch Oven) over medium heat until it is very hot. Add 1 tablespoon of olive oil, swirling to coat.
- Brown chicken breasts on both sides; remove to a plate and tent to keep warm.
- Add the second tablespoon of olive oil and sauté the onion, garlic, peppers, and mushrooms until the onions are translucent and the green peppers are tender.
- Deglaze pan with white wine, scraping the bottom to get any browned bits from the chicken off. Let boil for a minute or two.
- Add all the remaining ingredients to the pan and bring to a boil.
- Place the chicken back in the pan along with any accumulated juice. Mound the tomato sauce on top of each breast.
- Cover and bake in preheated oven for 10-12 minutes or until an instant read thermometer registers 165°. Let chicken rest 10 minutes while you cook your noodles.
- Serve over egg noodles with Parmesan cheese!
Source: American Heritage Cooking
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