With the rack in the middle position, preheat the oven to 190 °C (375 °F).
In a large skillet or large ovenproof pan, brown the chicken in half the oil. Season with salt and pepper. Set aside on a plate.
In the same skillet, brown the mushrooms and onion in the remaining oil. Season with salt and pepper. Add the peppers and garlic and cook for about 1 minute. Deglaze the pan with the wine and add the tomatoes. Return the chicken to the pan and bring to boil.
Bake, uncovered, for about 45 minutes or until the chicken is cooked through. Sprinkle with the parsley. Serve over steamed long-grain rice or egg noodles.
If you do not have a large ovenproof pan, place the browned chicken in a baking dish.
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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.