Ingredients

4 boneless, skinless chicken breasts

1/3 cup flour

salt and pepper to taste

l/4 cup olive oil

l pound portobello (or any fresh) mushrooms, sliced 1/2 inch thick

l large green bell pepper, chopped

l small onion, chopped

5 cloves garlic, minced

1/2 cup dry red wine

l cup tomato sauce

1/2 cup chicken broth

2 tablespoons chopped fresh oregano, or 1-1/2 teaspoons dried

2 tablespoons capers, drained

Place flour in shallow bowl and season with salt and pepper. Dredge the chicken breasts in the flour, coating them completely. Heat the olive oil in a large saute pan until hot, and brown the chicken on both sides (about 3 minutes per side). Remove the chicken and add the mushrooms, bell pepper, onion, and garlic, and saute until the mushrooms are soft - approximately 6 to 8 minutes.

Deglaze the pan with the wine, scraping the bottom with a spatula. Add the tomato sauce and the broth. Put the chicken back in the pan and bring to a boil. Reduce the heat to a simmer, cover, and cook until the chicken is done - about 15 minutes. Remove the chicken and add the oregano and capers. Cook the sauce until it gets as thick as you like. Serve the chicken over pasta topped with the sauce and freshly grated parmesan cheese.

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