Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch strips
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 8 oz cremini mushrooms, sliced
  • 1 large bell pepper (red or yellow), thinly sliced
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 14.5 oz crushed tomatoes
  • 1 tsp dried oregano
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup pitted kalamata olives

Instructions:

  1. Pat chicken strips dry with paper towels. Season with salt and pepper. Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Add chicken in a single layer and sear until a mahogany-colored crust forms, about 3 minutes per side. Remove to a plate; chicken will not be fully cooked.
  2. In the same skillet, add mushrooms and cook without stirring until they release liquid and turn golden. Add onions and bell peppers, sautéing until edges are slightly charred. Stir in minced garlic and dried oregano, cooking for 30 seconds until fragrant.
  3. Pour the white wine into the hot skillet, using a wooden spoon to scrape up the browned bits (fond) from the bottom. Stir in the crushed tomatoes and olives. Return the chicken and any accumulated juices to the pan. Simmer for 5-7 minutes until the sauce thickens and chicken is cooked through. Garnish with fresh parsley.