Chicken Cacciatore

Chicken Cacciatore:

(recipe and picture from health.com)

2 teaspoons olive oil

4 (4-ounce) boneless, skinless chicken- breast halves

3/4 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper

1 small yellow or green bell pepper, cut into thin strips

2 cups sliced crimini mushrooms

1/2 cup dry red wine

1 1/2 cups tomato-and-basil pasta sauce (such as Classico)

2 tablespoons chopped fresh parsley

Heat oil in large nonstick skillet over medium-high heat; add chicken. Sprinkle 1/2 teaspoon salt and pepper over chicken; cook 4 minutes per side. Transfer chicken to a plate; set aside.

Combine bell pepper and mushrooms in skillet over medium heat. Sprinkle with 1/4 teaspoon salt; cook 4 minutes, stirring occasionally. Add wine; cook 2 minutes. Stir in sauce; heat through. Return chicken to skillet; reduce heat and simmer, turning once, 4 minutes or until cooked through. Top with parsley.