Perry's Chicken Cacciatore

Prep Time: 15 mins

Coom Time: 20 mins

1/4 cup flour

1/2 teaspoon salt

1/8 teaspoon pepper

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

3 tablespoons olive oil, divided

1 package (10 ounces) sliced mushrooms

1 medium bell pepper, cut into strips ( 1 cup)

1 onion, coarsely chopped ( 1 cup)

2 tablespoons california style wet garlic

1 can (14.5 ounces) stewed tomatoes, undrained and cut up

1 can (8 ounces) tomatoe sauce

1.5 teaspoons italian seasoning

MIX flour, salt and pepper on plate. Coat chicken evenly with flour mixture.

HEAT 2 tablespoons of the oil in large skillet on medium-high heat. Add chicken; cook and stir 5 mins or until lightly browned. Remove chicken from skillet. Add remaining 1 tablespoon oil to skillet. Add mushrooms, bell pepper, onion and garlic; cook and stir 5 mins on medium heat or until vegetables are tender

STIR in tomatoes, tomatoe sauce and italian seasoning. Bring to a boil, sitrring frequently. return chicken to skillet. Reduce heat to low; cover and simer 5 mins or until chicken is heated through. Serve over pasta or rice.