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Chicken Fra Diavolo

Poultry Classics

Prep time:

15 minutes

Cook time :

49 minutes-1 hour

“Chicken, garlic, mushrooms and a surprising kick from chile peppers make this Italian dish a zesty favorite for dinner. ”

Chicken, garlic, mushrooms and a surprising kick from chile peppers make this Italian dish a zesty favorite for dinner.

Ingredients

Serves 4

2 tablespoons olive oil
1 tablespoon butter
4 boneless, skinless chicken breast halves (about 5 ounces each)
1 cup chopped onion (about 1 large)
3 tablespoons minced garlic
1 cup sliced fresh mushrooms
1/3 cup red wine or chicken broth
2 minced chile peppers or 1 tablespoon crushed dried chile pepper
2 teaspoons dried rosemary
1/8 teaspoon salt
1/8 teaspoon black pepper
1 jar (24-26 ounces) pasta sauce

Directions

1
Heat the oil and butter in a large skillet over medium-high heat until the butter is melted, about 30 seconds. Add the chicken. Cook until browned on both sides, about 10 minutes longer. Transfer the chicken to a platter.
2
Add the onion and garlic to the skillet. Cook, stirring occasionally, until the onion is translucent, about 8 minutes. Add the mushrooms, wine, chile peppers, rosemary, salt and black pepper.
3
Add the pasta sauce and browned chicken to the skillet. Reduce heat to medium-low. Cover and simmer until the chicken is cooked through, 30–45 minutes.

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Grandma's Secret Tip

Grandma's Secret Tip

If you have a hard-boiled egg slicer (or want to get one!) they also make quick work of slicing mushrooms for this recipe.

Serving Suggestion

Serving Suggestion

Serve this saucy chicken over fettuccine or your favorite pasta. A mocha torte is delightful for dessert.