Instructions: In a heavy skillet heat the oil over moderately-high heat until it is hot but not smoking, brown the chicken, and transfer to a plate. In the remaining fat, cook the onion and garlic over moderately-low heat, stirring until the onion is softened. Add the bell pepper, mushrooms, salt and pepper to taste and cook the mixture over moderate heat, stirring, until the bell pepper is softened. Add the wine, broth, and chicken, bring the liquid to a boil, and simmer the mixture, covered for 25 minutes, or until the chicken is cooked through.

Transfer the chicken to a platter and keep it warm. Whisk the beurre manie into the pepper mixture and simmer the sauce, whisking, for 2 to 3 minutes, or until it is thickened. Stir in the parsley and pour the sauce over the chicken.

This recipe yields 4 servings.

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