A delightful one-pan chicken dish inspired by Mediterranean flavors, perfect for a hearty and satisfying meal.
Heat a drizzle of olive oil in a large skillet over medium heat. Add the chicken breasts and cook until golden on both sides.
Ensure the skillet is hot before adding the chicken to achieve a nice sear.
Remove the chicken from the skillet and set aside. Add the mushrooms, bell pepper, and onion to the skillet and sauté until softened.
Stir occasionally to prevent the vegetables from sticking.
Stir in the diced tomatoes, white wine, salt, and pepper. Bring the mixture to a simmer.
Adjust the seasoning to taste at this stage.
Return the chicken to the skillet, cover, and let it simmer until the chicken is cooked through.
Ensure the chicken reaches an internal temperature of 165°F (74°C).
Mix the cornstarch with cold water in a small bowl. Stir this mixture into the skillet to thicken the sauce.
Stir continuously to avoid lumps forming in the sauce.
Add the peas to the skillet and cook for a few more minutes until heated through.
Frozen peas cook quickly, so keep an eye on them.
Serve the chicken and sauce over a bed of cooked rice. Enjoy your meal!
Garnish with fresh parsley or a sprinkle of grated cheese for added flavor.
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