Chicken Cacciatore

• 6 boneless, skinless chicken breast halves (about 1 1/2 lb.)
• 2 c. sliced fresh mushrooms
• 1 c. julienne-cut green bell pepper
• 1/2 c. water
• 1 (6 oz.) can tomato paste
• 1 tsp. salt
• 1/4 c. flour
• 2 Tbsp. olive oil
• 1 1/2 c. chopped onion
• 2 large garlic cloves, minced
• 1 (14 1/2 oz.) can diced tomatoes and juice
• 2 tsp. Italian herb seasoning
• 1/4 tsp. pepper

1. Coat chicken pieces with flour.
2. In 12-inch skillet; heat oil, brown chicken on both sides.
3. Remove from heat.
4. In skillet, add mushrooms, onion, bell pepper and garlic.
5. Saute for 3 to 4 minutes.
6. Stir in tomatoes and juice, tomato paste, water, Italian seasoning, salt and pepper.
7. Return chicken to skillet; coat well with sauce.
8. Cover; bring to a boil.
9. Reduce heat; simmer gently for 10 minutes or until chicken is tender, turning once.
10. Serves 6.

chicken, mushrooms, juliennecut green bell pepper, water, tomato paste, salt, flour, olive oil, onion, garlic, tomatoes, italian herb seasoning, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=344898 (may not work)