Chicken Cacciatore

Ingredients:

• 2-3 boneless, skinless chicken breasts
• 2 Tbsp extra virgin olive oil
• 1 cup thinly sliced onions
• 2 garlic cloves, thinly sliced
• Mushrooms (I have used both can (13.5 oz) mushrooms as well as fresh, both are just as good)
• 6 oz can of tomato sauce
• 2 tbsp. tomato paste
•  2 cans whole (or stewed tomatoes) with juice, broken up
• Salt and freshly ground pepper
• 1/3 cup white wine
• 1/4 tsp. crushed red pepper flakes

**Note: You can also add other veggies if you chose...zucchini, green pepper, etc.

Directions:

Rinse chicken and pat dry. I slice my chicken into bite size strips.

**Note: You can also boil the chicken breasts, let cool and shred. Sautee vegetables as directed and then you can skip to step #2.

***Note: Use your broth to cook white rice**

Heat olive oil in a large skillet on medium heat, add the onions and cook until translucent, stirring occasionally. Push the onions to the side. Season the chicken pieces with salt on all sides. Add the chicken pieces. Cook until the chicken skin is golden brown, then turn pieces over and brown on the other side. Add the garlic and mushrooms to the pan and cook a minute more.

2 Sprinkle pepper over the chicken. Add wine and simmer until reduced by half. Add the tomatoes, tomato sauce and tomato paste. Lower the heat and cover the skillet.

3 Cook the chicken on a low simmer for about 30-40 minutes.