CHICKEN CACCIATORE

CHICKEN CACCIATORE 3 tablespoons oil 4 (8 ounce) boneless skinless chicken breasts cut in two salt & pepper ⅓ cup flour 8 ounces cremini mushroom, quartered 1 small yellow onion, sliced 1 red bell pepper, sliced 5 cloves garlic, minced ½ cup white wine (or Ginger Ale) 1 - 15 ounce can crushed tomatoes 1 - 15 ounce can diced tomatoes, drained 1 teaspoon dried oregano ½ teaspoon dried rosemary ½ teaspoon thyme ½ teaspoon salt ¼ teaspoon pepper Garnish: ¼ cup fresh parsley, chopped Preheat oven to 350 degrees F. Heat oil in a large oven safe skillet over medium-high heat. Sprinkle both sides of chicken with salt and pepper and then dredge in the flour. Brown chicken for 2-3 minutes on each side until golden. Set aside on a plate. Add the mushrooms to the skillet and cook for 5-8 minutes until browned. Then, adddd the onion, bell pepper, and cook for another 5 minutes or until they begin to soften. Add the garlic and cook another minute. Pour in the wine and bring to a simmer. Add the broth, crushed tomatoes, diced tomatoes, and all the spices. Bring to a simmer, add the chicken, spoon a little of the sauce over the tops and then place the pan in the oven. Cook for 35-45 minutes until internal chicken temperature is 165 degrees. Sprinkle with chopped parsley and serve over pasta or rice.