My Family Loved This So Much I Made 20 Pounds of It

SIP AND FEAST COOKBOOK: https://www.sipandfeast.com/cookbook/
Today, we're making Chicken Pizzaiola with Melted Mozzarella. I hope you enjoy it!

PRODUCTS USED (affiliate links)
Hedley & Bennet Apron: https://amzn.to/4hgBeqR
Unicorn Magnum Pepper Grinder: https://amzn.to/3SiXicF
Sicilian Oregano: https://link.amazon/B0861zgkZ
Faay Flat Edge Wooden Spoon: https://amzn.to/3UW5oaE
Olive-Wood Handcrafted Salt Box: https://amzn.to/4h9eiKr
Mac Chef's Knife: https://amzn.to/48xkbvt
Workhorse Cutting Board: https://amzn.to/3kIgyvC

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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
https://www.sipandfeast.com/chicken-p...

Ingredients
2 pounds (908g) chicken cutlets - thin sliced and cut into 5" pieces
1 28-ounce can plum tomatoes - hand crushed or blender pulsed
3 ounces (85g) tomato paste
1/2 cup (120ml) dry white wine optional
1 cup (130g) flour - for dredging, you will not use it all
1 pound (454g) cremini mushrooms - sliced
2 large red bell peppers - sliced
6 cloves garlic - sliced
1 1/2 teaspoons dry oregano - plus more to taste
1/4 packed cup fresh basil - torn to finish
1/4 cup (60ml) olive oil - divided
3 tablespoon (45ml) extra virgin olive oil - for finishing