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1 tsp ( 5 mL) olive oil
2 large or 4 small skinless, boneless chicken breasts
1/2 small onion
1/2 small green pepper or 1 stalk celery
1-1/2 cups ( 375 mL) sliced mushrooms
1-1/2 to 2 cups ( 375 to 500 mL) pasta sauce
1/4 cup ( 50 mL) white or red wine (optional)
1 to 2 bay leaves (optional)
Cooking time 15 minutes
Preparation time 10 minutes
Makes 2 to 4 servings
Heat olive oil in a large frying pan set over medium-high heat.
Add chicken and sauté until lightly golden, about 3 to 4 minutes for each side.
Add onion and cook until just beginning to soften, about 1 minute.
Add green pepper and sliced mushrooms.
Pour pasta sauce over top.
Stir in wine and tuck in bay leaves for extra flavour.
Reduce heat to medium and cover frying pan.
Cook, stirring occasionally and adjusting heat so mixture gently bubbles, until chicken pieces feel springy to the touch and sauce is thickened, about 10 minutes.
Serve over hot noodles or steamed rice.
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