Ingredients

• 4 chicken breasts, pounded to even thickness
• 3 tablespoon olive oil
• 1 yellow onion, diced
• 1 red bell pepper, sliced into strips
• 8 ounce mushrooms, halved
• 4 clove garlic, minced
• 1 cup red wine
• 28 ounce crushed tomatoes
• 1 cup chicken broth
• 0.5 cup Kalamata olives, pitted
• 2 teaspoon dried Italian seasoning
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes
• 2 tablespoon tomato paste
• 2 tablespoon all-purpose flour
• 0.25 cup fresh basil, chopped
• 2 tablespoon fresh Italian parsley, chopped

Steps

1. Pat the chicken breasts dry with paper towels, then place between two sheets of plastic wrap and pound gently to an even 3/4-inch thickness.
2. In a shallow bowl, combine the flour with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Dredge each chicken breast in the flour mixture, coating both sides evenly and shaking off excess.
4. Dice the onion, slice the red bell pepper into strips, halve the mushrooms, and mince the garlic; set aside.
5. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering.
6. Working in batches if needed, sear the chicken breasts for 4 minutes on the first side until golden brown, then flip and sear for 3 minutes on the second side; transfer to a plate.
7. Reduce heat to medium, add the diced onion and sliced bell pepper to the same skillet, and sauté for 5 minutes until softened.
8. Add the mushrooms and minced garlic, then sauté for 2 minutes until fragrant.
9. Stir in the tomato paste and cook for 1 minute to caramelize slightly.
10. Deglaze the pan with the red wine, scraping up the browned bits from the bottom with a wooden spoon, and simmer for 2 minutes.
11. Add the crushed tomatoes, chicken broth, Italian seasoning, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and red pepper flakes; stir to combine.
12. Return the seared chicken breasts to the skillet, nestling them into the sauce, and bring to a gentle simmer.
13. Reduce heat to medium-low and simmer uncovered for 25 minutes, until the chicken is cooked through (internal temperature of 165°F when measured at the thickest part) and the sauce has thickened.
14. Stir in the pitted Kalamata olives and simmer for 2 more minutes.
15. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
16. Remove from heat and garnish with fresh basil and parsley just before serving.