San Diego Chicken - cooking recipe

Ingredients

2 Tbsp. olive oil, divided
1 onion, julienned
1 red pepper, seeded and julienned
1/2 lb. small mushrooms, thinly sliced
1 c. red wine
3 garlic cloves, chopped
1/4 c. tomato paste
all-purpose flour for dredging chicken
salt and pepper to taste
1 to 1 1/2 lb. boneless chicken, cut into small pieces
2 c. fresh basil
4 c. chicken broth
3 plum tomatoes, diced

Preparation

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add onion and red pepper; cook 3 to 4 minutes until soft.
Add mushrooms, 1/2 cup of wine, garlic and tomato paste.
Cook 5 minutes.
Season about 1 1/2 cups of flour to lightly coat both sides of chicken.
In a large, heavy saucepan or Dutch oven, heat remaining 1 tablespoon of oil.
Cook chicken for 5 to 7 minutes on each side.
Add the cooked veggies to saucepot of chicken; stir in basil, chicken broth and remaining 1/2 cup red wine.
Cover and simmer 30 minutes, stirring occasionally.
Add tomatoes; cover and simmer 15 minutes.
Serve over pasta.