INGREDIENTS• 2Tbs olive oil• 250g Portobello mushrooms, halved or diced• 1 red onion, diced• 1 garlic clove, minced• 1 of each, orange and yellow sweet peppers, deseeded and roughly chopped• 4 free-range chicken fillets, de-boned and skinless• ?1/3 cup dry white wine, Chenin Blanc will be good• 400g tinned, chopped tomatoes• ½ cup chicken stock• ¼ tsp dried red chilli flakes• peel of 1 small lemon• 3 bay leaves, fresh or dried• 1 tsp sugar or Xylitol, if banting• several stems fresh thyme and oregano• salt and pepper, to taste• chunks of roughly torn mozzarellaMETHOD Heat 1 tablespoon olive oil in a deep sided frying pan. Sauté the mushrooms on a high heat for several minutes until nicely browned. Season with salt and pepper. Transfer the mushrooms to a plate. Heat the remaining olive oil in the same pan and add the onion. Cook over a medium heat until softened. Add the garlic and sweet peppers and cook for a further 2 minutes.Season the chicken fillets on both sides with salt and freshly ground black pepper. Shift the vegetables to the side of the pan and brown the chicken on both sides. Deglaze the pan with the wine and reduce by half. Add the tomatoes, stock, chilli, lemon peel, sugar and herbs. Return the mushrooms to the pan, cover with a lid and simmer for about 20 minutes. Adjust seasoning if needed. Place the mozzarella on top and brown under a hot grill until the cheese is bubbling and golden. -Bibby’s Kitchen@36 on Food24.