Serve this saucy dish over polenta or pasta. Transform leftovers into soup: Shred the chicken, and place in a pot with sauce. Add unsalted chicken stock, diced zucchini, and diced carrots; simmer until veggies are tender.
Cooking Light MARCH 2014
1. Place flour in a shallow dish; dredge chicken in flour, shaking off excess.
2. Heat a large skillet over medium-high heat. Add oil; swirl. Add half of chicken; cook 4 minutes on each side or until browned. Place chicken in a 6-quart electric slow cooker. Repeat procedure with remaining chicken. Reduce heat to medium. Add onion, bell pepper, and garlic; sauté 4 minutes. Add wine; bring to a boil. Simmer 2 minutes. Add bell pepper mixture, tomato puree, and next 6 ingredients (through diced tomatoes) to slow cooker. Cover and cook on LOW for 4 hours or until chicken is tender. Sprinkle with parsley.
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