Italian Inn Chicken Cacciatore

• 3 tablespoons olive oil (divided)
• 6 boneless skinless chicken breasts
• salt & fresh ground pepper
• 4 ounces white button mushrooms, wiped clean and sliced 1/4-inch thick
• 1 onion, sliced lengthwise 1/4-inch thick
• 2 celery ribs, strings removed, sliced crosswise 1/4-inch thick
• 1 large garlic clove, minced
• 1/4 cup dry white wine
• 2 cups chopped canned tomatoes
• 1/2 green bell peppers or 1/2 yellow bell pepper, seeds and ribs removed, sliced lengthwise 1/4-inch thick
• 1 1/2 teaspoons finely chopped fresh rosemary
• 1/4 cup chicken stock

1. Heat 1 T oil in medium skillet over high heat. Season chicken with salt & pepper. Cook in.
2. the skillet until browned on both sides, about 6 minutes. Transfer to a plate.
3. Wipe out skillet, and heat another tablespoon of olive oil. Add mushrooms and cook until.
4. browned, about 5 minutes, set aside. Reduce heat to low.
5. Heat remaining tablespoon of oil in skillet, add onion, celery, and garlic, cook stirring, until onion is translucent, about 8 minutes. DO NOT BURN GARLIC
6. Add wine, raise heat to high. Cook until wine is almost evaporated, about 30 seconds.
7. Add tomatoes, yellow peppers, rosemary and stock. Season with salt & pepper. Stir to
8. combine. Add chicken and mushrooms, bring to a boil.
9. Reduce heat to medium low, cover.
10. and simmer until chicken is tender, about 30 minutes. Serve with your favorite pasta.

olive oil, chicken breasts, salt, white button mushrooms, onion, celery, garlic, white wine, tomatoes, green bell peppers, fresh rosemary, chicken stock

Taken from www.food.com/recipe/italian-inn-chicken-cacciatore-236626 (may not work)