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Heat olive oil in a pan and sauté sliced bell peppers until softened.
Add sliced mushrooms and cook until golden.
Remove the vegetables from the pan.
Add chicken pieces and sear on all sides until golden.
Remove the chicken from the pan and deglaze with white wine.
Add garlic and onion and simmer for a bit.
Add canned whole tomatoes or marinara sauce and the seared chicken.
Cover the pan and simmer until the chicken is fully cooked, about 30 minutes.
Add the vegetables back to the pot and simmer for additional 10 minutes.
Serve with crusty bread, grated Parmesan cheese, and thinly sliced basil or parsley.