CHICKEN CACCIATORE

CHICKEN CACCIATORE 3 tbsp oil 4 boneless skinless chicken breasts cut in two salt and pepper 1/3 cup flour 8 oz cremini mushroom quartered 1 small yellow onion sliced 1 red bell pepper sliced 5 cloves garlic minced 1/2 cup white wine or ginger ale 15 oz crushed tomatoes 15 oz diced tomatoes drained 1 tsp dried oregano 1/2 tsp dried rosemary 1/2 tsp thyme 1/2 tsp salt 1/4 tsp pepper 1/4 cup fresh parsley chopped for Garnish 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, add 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.