Allie's Chicken Cacciatore

Prep Time: 5 Minutes

Cook Time: 40 Minutes

Ready In: 45 Minutes

Servings: 8

Ingredients:

2 pound(s) chicken breasts sliced lengthwise

1/4 teaspoon(s) salt

1/4 teaspoon(s) ground black pepper

1/2 cup(s) all-purpose flour

3 teaspoon(s) extra virgin olive oil

5 clove(s) fresh garlic minced

1 cup(s) white or yellow onions chopped

1 1/2 cup(s) red bell pepper chopped

3/4 cup(s) green bell pepper chopped

1/2 cup(s) celery chopped

8 ounce(s) packaged mushrooms sliced

1/3 cup(s) all-purpose flour

2 tablespoon(s) allie's gator spices, italian seasoning

2 (14.5 ounce) can(s) fire roasted tomatoes

1/2 cup(s) red wine

1/2 cup(s) chicken broth

1 1/2 ounce(s) parmagiano reggiano shredded

Directions:

1. Preheat oven to 350 degrees. Sprinkle chicken with salt and pepper then lightly dust with flour. Heat large nonstick skillet to medium. Add olive oil and swirl to coat. Add half of the chicken and cook for 4 minutes on each side or until browned. Remove and hold aside. Repeat with remaining chicken. Add remaining olive oil to pan and swirl to coat. Add onion, peppers and celery. Cook for 3 minutes stirring frequently. Add mushrooms, garlic, flour and Allie's Gator Spices, Italian Seasoning. Cook stirring frequently for about 2 minutes. Stir in tomatoes and broth. Cook for 5 minutes or until it starts to thicken. Pour vegetable mixture into a 13 X 9 inch ovenproof pan and top with chicken. Bake at 350 degrees for 30 minutes or until thermometer reads 130 degrees and sauce is thickened. Sprinkle with cheese and serve.

By RecipeOfHealth.com