Quick Chicken Cacciatore

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  ¼ cup or 31g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Mushrooms

  White, raw

  ½ lb or 227g

• Onions

  Raw

  1 ½ small or 105g

• 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, no salt added

  1 ⅓ can or 253g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Red peppers

  Sweet, cooked, boiled, drained, with salt

  ¾ cup, chopped or 138g

• Olives

  Ripe, canned (small-extra large)

  ¼ cup 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 1/8 teaspoon salt and pepper. Dredge the chicken in the flour and transfer to a plate. Reserve 2 tablespoons of the flour.
2. Heat 1 tablespoon 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 1 tablespoon oil to the pan. Add mushrooms, onion, rosemary, and the remaining 1/8 teaspoon salt and 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. 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.
4. Return the chicken to the pan and continue cooking, stirring once or twice, until the liquid has thickened slightly and the chicken is cooked through, about 10 minutes. Serve the chicken with the sauce, garnished with rosemary, if desired.

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