6 large chicken breast halves with skin and bones
4 tablespoons olive oil
1 pound mushrooms, thickly sliced
2 cups chopped onions
1 large red bell pepper, cut into 1 inch pieces
1 cup dry white wine
1 cup canned low salt chicken broth
1 1.42 ounce package spaghetti sauce seasoning mix
Preheat oven to 350F. Sprinkle chicken with salt and pepper. Heat 2 tablespoons oil in heavy large skillet over medium high heat. Add 3 chicken breasts, skin side down; saute until skin is brown, about 3 minutes. Transfer chicken, skin side up, to 15 x 10 x 2 inch glass baking dish. Repeat with remaining chicken. Heat remaining 2 tablespoons oil in same skillet over medium high heat. Add mushrooms, onions and bell pepper. Saute until vegetables are tender and mushrooms begin to brown, about 12 minutes. Add wine; boil 2 minutes. Add broth and seasoning mix and bring to boil. Pour sauce over chicken. Cover dish with foil. Bake chicken 25 minutes. Uncover and bake until chicken is cooked through and sauce thickens, about 15 minutes longer. Makes 6 servings.
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