Diablo Chicken With Grilled Mushroom Skewers

In large resealable plastic bag, cover chicken breasts with Diablo Marinade (recipe below); marinate at least 15 minutes, turning twice, or refrigerate for up to 12 hours.

Just before cooking, heat broiler or outdoor grill. On 8 metal or presoaked bamboo skewers, alternately skewer mushrooms and bell pepper pieces (cut into 16 pieces), placing jalapeno (with stem ends, seeds and ribs removed) at end of each skewer.

Remove chicken from marinade, reserving marinade. Place chicken on grill or on rack in broiler pan; cook 5 minutes. Place mushroom kebabs on grill; brush chicken and mushrooms with some reserved marinade. Cook, turning, until chicken is cooked through and mushrooms are tender, about 10 minutes longer.

Meanwhile, transfer remaining marinade to medium saucepan. Whisk in flour, then add chopped tomato. Over medium heat, bring to boil; reduce heat to low and simmer, stirring occasionally, until slightly thickened, about 5 minutes; spoon over chicken and mushrooms.

For Diablo Marinade: In bowl, combine white wine, finely chopped onion, minced garlic, Italian seasoning, salt and pepper flakes.