Recipe for Italian San Remo 
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Yield:
4
Ingredients:
Amount Ingredient
1/2 lb green bell peppers cut into strips
8 oz yellow onion cut 1/2" strips
1 lb mushrooms halved
1/4 cup olive oil
4 tsp minced garlic
32 oz canned tomatoes with juice cut 1/2" pieces
16 oz tomatoes in puree crushed
1/2 tsp thyme
1/2 tsp marjoram
3/4 tsp black pepper
1/4 tsp crushed red pepper
1/2 cup white wine
4 tsp chicken bouillon granules
Flour for dredging
2 lb boneless skinless chicken breast halves cut into pieces
Olive oil as needed
Instructions:
Instructions: Heat oil in Dutch over over medium-high heat. Add peppers, onions and mushrooms and saute, stirring constantly for 15 to 20 minutes. Add garlic and cook 2 more minutes. Stir in tomatoes, herbs, wine and bouillon. Lower heat and let simmer while preparing chicken.

Heat 1 tablespoon olive oil in a large non-stick skillet. Dredge chicken in flour and saute until golden. Do not crowd skillet; add more olive oil as necessary. As pieces are browned, add to tomato-pepper sauce. When all pieces have been added, cover and simmer 10 minutes to finish cooking chicken.

Serve sauce over pasta.

This recipe yields 4 servings.

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