Electric Skillet Chicken Cacciatore

6 boneless, skinless chicken breast halves (about 1 1/2 pounds)
1/3 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1/4 cup oil
1 large onion, sliced and separated into rings
1 large green pepper, cut into strips
1/2 lb fresh mushrooms, sliced
2 cloves garlic, minced
3 can Italian tomatoes (14 1/2 oz, each), undrained
1 tsp dried oregano leaves
1/2 tsp dried basil leaves
hot cooked spaghetti

Preheat 12-inch electric skillet to 350F.

Combine flour, salt and pepper; dredge chicken.

Add 2 tablespoons oil to skillet; saute chicken for 4 minutes on each side, until golden brown. Remove chicken and set aside.

Add remaining oil to skillet; saute onion and the next 3 ingredients until onions are translucent, about 4 minutes.

Stir in tomatoes and spices, breaking up tomatoes with spoon. Bring to a boil, then reduce heat to 225 F and simmer, uncovered, for 10 minutes stirring occasionally.

Add the chicken; cook for 15 minutes longer until chicken is done. Serve over hot cooked spaghetti.

Servings: 4 to 6
Source: Fred Peters