8 ounces fresh portabella mushrooms (trimmed and quartered)
1 small onion (chopped)
1 medium red pepper (chopped)
1 tablespoon tomato paste
2 garlic cloves (crushed and minced)
1/2 teaspoons dried rosemary
1/8 teaspoon red pepper flakes
1/4 cup white wine
1 can diced tomatoes (14.5-ounces)
1/2 cup chicken broth
Salt and pepper the chicken on both sides. In a large nonstick skillet over medium-high heat brown chicken on both sides; remove chicken to a plate. Reserve about 1 tablespoon of fat in the skillet.
In the same skillet cook the mushrooms, onion, bell pepper, 1 teaspoon salt, and ¼ teaspoon pepper until vegetables are softened and start to brown. Stir in the tomato paste, garlic, rosemary, and pepper flakes and cook until mixture is rust colored. Mix in the wine stirring any dripping off the bottom of the pan and continue cooking until liquid is evaporated.
Mix in the diced tomatoes and chicken broth and then work the chicken into the mixture. Cook covered over low heat for about 25 minutes until chicken reaches a temperature of 175F. Remove cover and cook on medium high until sauce starts to thicken and chicken is done. (185F.)