• 1 (3 ½ -pound) chicken, skinned and cut into 8 pieces, wings discarded
  • ½ teaspoon Italian seasoning
  • ½ teaspoon kosher salt
  • Freshly ground pepper, to taste
  • 1 shallot, minced
  • 2 garlic clove, minced
  • 4 cups cremini mushrooms (about ½ pound), sliced
  • 1/3 cup dry white wine
  • 1 (14 ½ -ounce) can diced tomatoes in juice
  • 1 cup reduced-sodium chicken broth
  • 1 bay leaf
  • 3 tablespoons chopped fresh flat-leaf parsley


  1. Rinse the chicken pieces and pat dry with paper towels. Cut both breast pieces in half.
  2. Combine the Italian seasoning, salt, and pepper in a small bowl. Sprinkle the mixture on both sides of the chicken pieces. Let stand at room temperature 10 minutes.
  3. Preheat the oven to 400. Spray an ovenproof skillet with nonstick spray and set over medium-high heat. Add half of the chicken and cook until browned on all sides, 7-8 minutes. Transfer to a plate; repeat with the remaining chicken.
  4. Spray the skillet with nonstick spray and set over low heat. Add the shallot and garlic; cook until fragrant. Stir in the mushrooms; cook, stirring, until they begin to release their juices, 7-8 minutes. Raise the heat to high, add the wine, and bring to a simmer. Cook, stirring occasionally, 3-4 minutes. Add the tomatoes, broth, and the bay leaf, bring to a boil, and cook 10 minutes more, stirring occasionally.
  5. Return the chicken to the skillet, submerge it in the sauce, and bring to a gentle boil. Place the skillet in the oven and bake until the chicken is cooked through, 45-50 minutes. Discard the bay leaf and sprinkle with the parsley


Nutrition Per Serving

Serving size: (1 ½ cups)

170 Calories, 4g Fat, 1 Saturated Fat, 79mg Cholesterol, 563mg Sodium, 5g Carbohydrates, 1g Fiber, 27g Protein, 24mg Calcium



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