What You’ll Need:
1/2 cup all-purpose flour
1 teaspoon salt, divided
1/4 teaspoon black pepper
2 1/2 pounds boneless, skinless chicken breasts, cut into cubes
4 tablespoons vegetable oil, divided
1 pound fresh mushrooms, quartered
1 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 3/4 cups beef broth
1 (28-ounce) jar spaghetti sauce
1 (28-ounce) can diced tomatoes, undrained
1 teaspoon Italian seasoning
What To Do:
In a shallow dish, combine flour, 1/2 teaspoon salt, and the black pepper. Roll chicken in flour mixture, coating completely.
In a soup pot over high heat, heat 3 tablespoons oil until hot; brown chicken on all sides 5 minutes. Remove chicken from pot; set aside. Add mushrooms, green pepper, onion, garlic, and remaining oil to pot and cook 5 minutes, or until onions are tender, stirring occasionally.
Add remaining ingredients, including remaining salt; return chicken to pot and bring to a boil. Reduce heat to low and simmer 30 minutes, or until chicken is fork-tender, stirring occasionally.