Chicken Cacciatore

From Kim - everyone really liked this dish when I served it the day before Thanksgiving

Chicken Cacciatore

Step One
Olive or canola oil
2 onions
2 green peppers (more or less to taste)
1 can chicken broth

Dice onion and green pepper. Heat oil in large pan and add onion and green pepper. Cook until tender. Add can of chicken broth and bring to a boil. Simmer for 5 minutes.

Step two
2 jars or cans of spaghetti sauce (I likes Hunt’s Spaghetti Sauce)
2 14 oz. cans of diced tomatoes (I like to blend mine in the blender)

Stir tomatoes and spaghetti sauce into vegetables. Bring to a simmer and let slowly simmer for ½ to 1 hour.

Step three
Non-stick frying pan
2 lbs. boneless chicken breasts
1 cup flour
1 teaspoon Salt
¼ teaspoon pepper
Oil

While your sauce is simmering, cut the chicken into bite sized pieces. Combine flour with salt and pepper. Coat the chicken in the flour. Heat oil in non-stick frying pan. Fry the chicken pieces until just barely golden brown. Add them to the sauce.

Step four
2 cloves of garlic (I like to use 1 teaspoon minced garlic)
1 teaspoon oregano
1 teaspoon basil (optional)
2 Tablespoons sugar
2 Tablespoons parsley (optional)
8 oz. of sliced mushrooms

Add the garlic, oregano, basil, sugar, parsley and mushrooms to the sauce. Simmer for an additional 10 minutes. Serve over noodles. (I like to use fettucine noodles)