Chicken Cacciatore

• 4 boneless, skinless chicken breasts cut into stripes
• 3 tablespoons flour
• 1/4 teaspoon salt
• 1/8 teaspooon pepper
• 1/4 teaspoon garlic powder
• 2 tablespoon olive oil
• 8 ounces sliced mushrooms
• 2 cloves garlic, chopped
• 1 small onion, chopped
• 1 can (14 1/2 oz) diced italian tomatoes
• 3/4 cup white wine
• 2 tablespoons tomato paste
• Pasta- any kind will do

1. Cut up chicken.
2. Put flour, salt, pepper, garlic in a bowl or paper bag. Dust chicken with flour mixture.
3. Put olive oil in a frying pan and heat, cook chicken in oil until middle is no longer pink. Remove from pan and drain on paper towel.
4. Using same pan, saute for approximately 5 minutes mushrooms, garlic and onion. Then add tomatoes, wine and paste. Mix well and bring to a boil and then add chicken in and cook for an additional 10-15 minutes until chicken is tender.
5. Serve over pasta

chicken breasts, flour, salt, pepper, garlic, olive oil, mushrooms, garlic, onion, italian tomatoes, white wine, tomato paste

Taken from www.epicurious.com/recipes/member/views/chicken-cacciatore-50016853 (may not work)