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- 2 1/2 - 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
- 2 tablespoons olive oil
- 1 1/2 cups sliced fresh mushrooms
- 1 medium onion, sliced
- 1 clove garlic, minced
- 1 14 1/2ounce can diced tomatoes, undrained
- 1 6 ounce can tomato paste
- 3/4 cup dry white wine
- 1 teaspoon sugar
- 1 teaspoon dried Italian seasoning, crushed
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon snipped fresh parsley
- Hot cooked fettuccine or linguine (optional)
1. Skin chicken. In a large skillet brown chicken on all sides in hot oil over medium heat about 15 minutes, turning occasionally. Remove chicken from skillet, reserving drippings in skillet; set chicken aside.
2. Add mushrooms, onion, and garlic to drippings in skillet. Cook and stir about 5 minutes or until vegetables are just tender. Return chicken to skillet.
3. Meanwhile, in a medium bowl combine undrained tomatoes, tomato paste, wine, sugar, Italian seasoning, salt, and pepper. Pour over chicken in skillet. Bring to boiling; reduce heat. Simmer, covered, for 30 to 35 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks), turning once during cooking. Sprinkle with parsley. If desired, serve over hot cooked pasta. Makes 6 servings.
- Servings Per Recipe 6,
- cal. (kcal) 280,
- Fat, total (g) 11,
- chol. (mg) 77,
- sat. fat (g) 2,
- carb. (g) 12,
- Monosaturated fat (g) 63,
- Polyunsaturated fat (g) 2,
- fiber (g) 2,
- sugar (g) 6,
- pro. (g) 28,
- vit. A (IU) 49,
- vit. C (mg) 15,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 10,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 396,
- Potassium (mg) 351,
- calcium (mg) 50,
- iron (mg) 2,
- Vegetables () 2,
- Medium-Fat Meat () 4,
- Fat () 3,
- Percent Daily Values are based on a 2,000 calorie diet
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