Chicken in a Pot, my way

Do you ever get tired of having to decide what to prepare for dinner, I do. I used to ask hubby, "What are you hungry for?" and the response would always be his favorites, fried chicken or burgers... too boring. Oh well, [big sigh] back to me making the decision. I had thawed three nice boneless skinless chicken breasts. After thinking for a while, I decided on my rendition of Chicken in a Pot. A combination of that old traditional recipe and Chicken Marsala.

My ingredients:
3 chicken breasts (boneless skinless)
4 tbsp olive oil
1 tbsp minced garlic
1/8 tsp Italian seasoning
1 large onion sliced
1 4 oz. can mushrooms
1 16 0z bag frozen broccoli florets, thawed and drained well
1 16 oz. can Italian stewed tomatoes
4 oz. red wine or marsala cooking wine (I used Lambrusco and Marsala 50/50)
1/4 cup Parmesan cheese
Salt & pepper to taste

Add olive oil to 4 quart stock pot and heat on medium. Meanwhile, pepper both sides of chicken. When oil is warm add chicken and brown on both. Adjust heat as needed, not allowing chicken to stick. When chicken is golden brown, lower heat, add garlic and onions. Cook until tender. Then add wine, Italian seasoning, and Italian stewed tomatoes. Stir, cover and cook for about 20 minutes. Add mushrooms and broccoli. Cover and continue to cook about 15 minutes or so, until chicken is tender. Add salt and pepper to taste, sprinkle Parmesan cheese on to of chicken pieces.

I made Garlic Parmesan biscuits using the standard recipe for drop biscuits on the Bisquick box and added garlic powder and 1/2 cup cheese. Economically Italian!! Hubby finished his chicken and every drop of the sauce and biscuits. [smile]