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2 tablespóóns extra virgin ólive óil
1 tablespóón salted butter
6 bóneless skinless chicken thighs
salt tó taste
pepper tó taste
1/4 cup all-purpóse flóur
1 small white ónión diced
1 red bell pepper sliced
1 yellów bell pepper sliced
8 óunces mushróóms sliced
6 óunces tómató paste
2 teaspóóns minced garlic
1 tablespóón Italian seasóning
1/4 teaspóón red pepper flakes óptiónal
1/2 cup cóóking wine
1/4 cup heavy cream
15 óunces crushed tómatóes
8 óunces tómató sauce
2 tablespóóns fresh ór dried parsley fór garnish
2 tablespóóns grated Parmesan cheese
US Custómary - Metric
Instructións
In a large skillet heat óil and butter ón medium high heat. Seasón chicken thighs with salt and pepper and cóat with flóur. Brówn chicken in the pan fór 3 minutes per side, just until brówned. Remóve fróm skillet and set aside.
Add ónións, peppers, and mushróóms tó pan and cóók until sóftened, abóut 7 tó 10 minutes, stirring óccasiónally. Add in tómató paste, garlic, Italian seasóning, and red pepper flakes and cóók 1 tó 2 minutes móre.
Póur in wine, heavy cream, crushed tómatóes, and tómató sauce and stir tó cómbine.
Return chicken tó pan and let simmer until chicken is cóóked thróugh tó an internal temperature óf 165 degrees Fahrenheit, abóut 15 minutes. Taste and add salt and pepper as desired.
Serve hót and garnish with chópped parsley and parmesan cheese, óptiónal.