Sometimes I find myself making the same set of ten meals over and over again, and usually ask my mother for ideas when I'm feeling dinner deja vu.
1 chicken, cut up
1.5 cups flour
1 cup of tomato sauce
1 medium. onion, chopped
1/2 cup red wine
1/2 cup red peppers
1/2 cup chopped green peppers
2 cups sliced mushrooms
2 cloves garlic, minced
2 tbsp chopped parsley
2 tbsp olive oil
Heat 2 tbsp olive oil in a large sautee pan
Saute onion, garlic and peppers till softened.
Season with salt and pepper
Remove veggies out of pan, and set aside.
Add sliced mushrooms to pan
Add 1 tbsp butter, if desired.
Salt and pepper mushrooms
Once mushrooms are softened, remove from pan and set aside.
Place 1 1/2 cups of flour in a gallon-sized zip lock plastic bag
Place one piece of chicken at a time in bag (shake till flour covers entire chicken piece)
Sautee each piece of chicken - browning it on all sides.
Be sure not to crowd the pan too much
Move sauteed chicken into a roasting pan or pyrex dish
Return vegetables back to pan.
Add wine and tomato sauce and mix well
Pour the sauces and vegetables all over the chicken
Bake at 350 for 45 minutes
Add parsley over top
Pair with brown basmati rice