Chicken Cacciatore For Four

• 1/4 cup all-purpose flour
• 4 bone-in chicken breast halves (8 ounces each)
• 2 tablespoons olive oil
• 1/4 pound sliced fresh mushrooms
• 1 medium onion, thinly sliced
• 1 garlic clove, minced
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 3/4 cup frozen pearl onions, thawed
• 1/2 cup chicken broth
• 3 tablespoons tomato paste
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/8 teaspoon pepper
• 1 bay leaf
• 1/2 cup whole pitted ripe olives

1. Place flour in a large resealable plastic bag; add chicken and shake to coat. In a large skillet, brown chicken in oil on both sides. Remove chicken to a greased 13-in. x 9-in. baking dish.
2. In the same skillet, saute the mushrooms, onion and garlic until tender. Add the tomatoes, pearl onions, broth, tomato paste and seasonings. Bring to a boil; pour over chicken.
3. Cover and bake at 350u0b0 for 45-50 minutes or until chicken juices run clear. Add olives; bake 15 minutes longer. Discard bay leaf. Serve with pasta.

allpurpose, chicken, olive oil, mushrooms, onion, garlic, tomatoes, frozen pearl onions, chicken broth, tomato paste, basil, salt, oregano, thyme, pepper, bay leaf, olives

Taken from www.tasteofhome.com/recipes/chicken-cacciatore-for-four/ (may not work)