3 pounds raw split chicken breast on bone, skin removed 1/4 cup white whole wheat flour black pepper to taste 2 teaspoons extra virgin olive oil 2 small green bell peppers, sliced into ¼ inch strips 12 oz white mushrooms, sliced 1(25 ounce) jar of marinara sauce (preferably low sodium) 1/2 cup red wine
Cut chicken breasts to equal about 8oz each (including bone). Add desired amount of pepper to flour. Dredge chicken in flour and discard extra. Heat a large saucepan with lid on medium-high heat and add olive oil. Saute chicken for 7 minutes. Turn chicken and cook additional 7 minutes. Add green peppers, mushrooms, sauce and wine. Cover, reduce heat and simmer for 1 hour or until chicken is thoroughly cooked.
Serve over a whole grain such as whole wheat pasta, brown rice or quinoa.