Chicken Cacciatore

• 6 medium chicken breasts, skinned
• 1/4 to 1/2 c. olive oil
• 1/2 c. chopped onion
• 1/2 c. sliced mushrooms
• 1/4 c. green pepper, chopped
• 1 clove garlic, minced
• 1 (8 oz.) tomato sauce
• 1 can tomato paste
• 1/2 c. hot water
• 1/4 c. cooking sherry
• 1/4 to 1/2 tsp. allspice
• 1 basil leaf, crushed
• 1/2 tsp. salt to taste
• dash of coarse pepper

1. In large skillet, lightly brown chicken in olive oil.
2. Remove chicken.
3. Saute onion, mushrooms, green pepper and garlic in oil until onion is clear.
4. Drain any remaining oil from skillet.
5. Add remaining ingredients to skillet (sherry is optional) and stir thoroughly.
6. Add chicken to sauce.
7. Simmer slowly with lid for about 1 hour.
8. Remove lid and simmer, uncovered, to thicken. Serve over rice or spaghetti.

chicken breasts, olive oil, onion, mushrooms, green pepper, clove garlic, tomato sauce, tomato paste, hot water, cooking sherry, allspice, basil, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=613467 (may not work)