Quick Chicken Cacciatore

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  4 tbsp or 31g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Mushrooms

  White, raw

  3 cup, pieces or slices or 210g

• Onions

  Raw

  1 medium or 110g

• Rosemary

  Spices, dried

  2 tsp or 2g

• White wine

  Alcoholic beverage, table

  2 fl oz or 59g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Red peppers

  Sweet, canned, solids and liquids

  1 cup, halves or 140g

• Olives

  Ripe, canned (small-extra large)

  4 tbsp or 34g

Directions

1. Place flour in a shallow bowl. Cut each chicken breast in half on the diagonal to make 4 roughly equal portions; sprinkle with half of the salt and pepper. Dredge the chicken in the flour and set aside. Reserve 2 tablespoons of the flour.
2. Heat half of the oil in a large skillet over medium heat. Add the chicken and cook until browned on both sides, about 2 minutes per side. Transfer to a plate.
3. Add the remaining oil to the pan. Add mushrooms, onion, rosemary, and the remaining salt and pepper. Cook, stirring frequently, until the onion is soft and golden brown, about 5 minutes. Sprinkle the vegetables with the reserved flour and cook, stirring, until coated.
4. Add wine to the pan and cook, stirring, for 1 minute. Add drained tomatoes, broth, roasted red peppers, and olives; bring to a lively simmer over medium-low heat.
5. Return the chicken to the pan and continue cooking, stirring occasionally, until the liquid has thickened slightly and the chicken is cooked through to 165°F, about 10 minutes.
6. Serve the chicken with the sauce.