Chicken Cacciatore(Low-Fat)

• 6 chicken breasts, skinned
• 2 Tbsp. olive oil
• 3 c. fresh mushrooms
• 2 red peppers, sliced
• 1 large onion, sliced into rings
• 2 cloves garlic, minced
• 1/2 c. white wine
• 1/4 tsp. red pepper flakes
• 1 (28 oz.) can tomatoes, cut up
• 2 Tbsp. tomato paste
• 2 Tbsp. lemon juice
• 2 tsp. dried basil, crushed
• 1 tsp. sugar
• 1 tsp. dried thyme
• 1/2 tsp. salt
• 1/4 tsp. pepper

1. In a heavy 12-inch skillet or Dutch oven, brown chicken in hot oil on both sides (4 to 5 minutes total).
2. Remove chicken; set aside.
3. Add mushrooms, red pepper, onion and garlic to skillet drippings.
4. Cook until the vegetables are tender.
5. Add wine and crushed red pepper into vegetable mixture.
6. Bring to boiling; reduce heat.
7. Simmer, uncovered, until almost all liquid evaporates.
8. Add undrained tomatoes, tomato paste, lemon juice, basil, sugar, thyme, salt and pepper.
9. Return chicken to pan. Simmer uncovered 15 minutes or until chicken is tender.

chicken breasts, olive oil, fresh mushrooms, red peppers, onion, garlic, white wine, red pepper, tomatoes, tomato paste, lemon juice, basil, sugar, thyme, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=772766 (may not work)