| 1 jar | BARILLA Sweet Peppers Sauce |
| 1/3 cup | flour |
| to taste | salt |
| to taste | freshly ground black pepper |
| 2 tablespoons | extra virgin olive oil |
| 4-6 pieces (2 pounds) | chicken breast halves |
| 1 sprig | fresh rosemary |
| 1 pound | mushrooms, cut in quarters |
| 1 cup | red wine |
PREHEAT oven to 350 degrees.
SEASON flour with salt and pepper. Dust chicken with flour.
HEAT olive oil in a large dutch oven over medium-high heat.
ADD chicken and sauté until golden brown on both sides. Remove chicken from pot, set aside.
ADD mushrooms and sauté until tender.
ADD red wine, reduce by half.
ADD Barilla sauce and chicken; bring to a simmer.
COVER and place in preheated oven 30-40 minutes.
May substitute BARILLA Tomato Basil Sauce