Chicken Cacciatore

• 4 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Plus 1 Teaspoon Olive Oil
• 10 ounces, weight Button Mushrooms, Trimmed And Quartered (about 2 1/2 Cups)
• 8 Tablespoons Chicken Broth, Divided
• 1 whole Small Union, Diced
• 1 stalk Celery, Sliced
• 1 whole Green Bell Pepper, Seeded And Cut Into Thin Strips
• 2 cloves Garlic, Minced
• 1 can (14.5 Oz. Can) Diced Tomatoes
• 1 teaspoon Chopped Fresh Oregano (or 1/2 Teaspoon Dried Oregano)

1. Season chicken with salt and pepper to taste.
2. Heat a tablespoon of oil in a large, heavy saucepan or Dutch oven over medium-high heat.
3. Brown the chicken, approximately 3 minutes per side.
4. Transfer to a plate.
5. Reduce heat to medium.
6. Add mushrooms and 2 tablespoons of broth.
7. Cook for 4 minutes, stirring often to prevent scorching.
8. Transfer to the plate with the chicken.
9. Heat the remaining teaspoon of oil in the pan.
10. Add the onion, celery and bell pepper.
11. Cook, stirring, until softened, about 4 minutes.
12. Add garlic, tomatoes and oregano.
13. Reduce heat to medium-low.
14. Cook for 10 minutes, stirring frequently.
15. Return chicken and accumulated juices, mushrooms, and remaining 6 tablespoons of broth to the pan, nestling the chicken under the vegetables.
16. Bring to a simmer.
17. Lower heat until just simmering.
18. Cover and cook for about 6 minutes, until the chicken is cooked through.
19. Season with salt and pepper as needed.
20. Spoon juices over the chicken before serving.

chicken breasts, olive oil, mushrooms, chicken broth, union, celery, green bell pepper, garlic, tomatoes, oregano

Taken from tastykitchen.com/recipes/main-courses/chicken-cacciatore/ (may not work)