Step 1

In a large frying pan, heat olive oil over medium heat. Sear the chicken scallopini until lightly browned on both sides for a couple minutes. Remove and set aside.

Step 2

In the same pan, add the mushrooms and sprinkle them with salt and cook for as few minutes until they have released most of their water.

Step 3

Add the bell peppers and cook for a couple minutes.

Step 4

Sprinkle dried Oregano, minced garlic and crushed red chili peppers. Cook until fragrant.  Pour in the wine (if using) and let it reduce by half.

Step 5

Stir in the beef broth, canned and grape tomatoes, basil and return the chicken to the pot and simmer gently for 10-15 minutes.

Step 6

Add the poached potatoes and kalamata olives.  Simmer for a few more minutes to heat the potatoes and olives.

Step 7

Adjust with salt and pepper as needed.

Step 8

Before serving, add lemon zest.