CHICKEN CACCIATORE

CHICKEN CACCIATORE 4 boneless skinless chicken breasts 1 large egg beaten 2/3 cup all purpose flour 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 2 tablespoons vegetable oil 1 tablespoon olive oil 1 onion chopped 1 green bell pepper chopped 1 yellow or red bell pepper chopped 4 cloves garlic minced 1 tablespoon dried parsley 1 teaspoon dried basil 1 can (14.5 ounce) fire roasted diced tomatoes 1/2 cup dry red wine 1/2 cup marinara or tomato sauce 2 tablespoons butter 8 ounces cremini or white buttons mushrooms quartered Combine flour, salt and pepper in large seal-able plastic bag. Dunk the chicken in the beaten egg. Then toss it in the flour and shake to coat. Heat 2 tablespoons vegetable oil in dutch oven or heavy ovenproof skillet over medium heat. Add chicken and brown on both sides. Once browned move to plate and set aside. Add olive oil to same pan over medium heat. Add onion and bell peppers; cook for 2-3 minutes. Add garlic, parsley and basil. Cook for additional 1 minute; stirring continuously. Return chicken to pan. Add fire roasted tomatoes, red wine and marinara. Cover pan and place in 325 degree oven for 70 minutes. If cooking on the stove top cover and simmer for 25-30 minutes. Meanwhile add butter to skillet over medium heat. Cook mushrooms until golden brown and add to the pot about 10-15 minutes before the dish is scheduled to be done.