Italian Inn Chicken Cacciatore

• olive oil↗3 tablespoons

  divided

• boneless skinless chicken breasts↗6
• salt & fresh ground pepper
• white button mushrooms↗4 ounces

  wiped clean and sliced 1/4-inch thick

• onion↗1

  sliced lengthwise 1/4-inch thick

• celery ribs↗2

  strings removed, sliced crosswise 1/4-inch thick

• large garlic clove↗1 clove

  minced

• dry white wine↗1⁄4 cup
• chopped canned tomatoes2 cups
• green bell peppers or 1/2 yellow bell pepper↗1⁄2

  seeds and ribs removed, sliced lengthwise 1/4-inch thick

• fresh rosemary1 1⁄2 teaspoons

  finely chopped

• chicken stock↗1⁄4 cup

Step-by-step instructions

1. 1

   Heat 1 T oil in medium skillet over high heat. Season chicken with salt & pepper. Cook in.

2. 2

   the skillet until browned on both sides, about 6 minutes. Transfer to a plate.

3. 3

   Wipe out skillet, and heat another tablespoon of olive oil. Add mushrooms and cook until.

4. 4

   browned, about 5 minutes, set aside. Reduce heat to low.

5. 5

   Heat remaining tablespoon of oil in skillet, add onion, celery, and garlic, cook stirring, until onion is translucent, about 8 minutes. DO NOT BURN GARLIC

6. 6

   Add wine, raise heat to high. Cook until wine is almost evaporated, about 30 seconds.

7. 7

   Add tomatoes, yellow peppers, rosemary and stock. Season with salt & pepper. Stir to

8. 8

   combine. Add chicken and mushrooms, bring to a boil.

9. 9

   Reduce heat to medium low, cover.

10. 10

    and simmer until chicken is tender, about 30 minutes. Serve with your favorite pasta.