CHICKEN CACCIATORE

8 boneless skinless chicken breasts
1/2 cup all-purpose flour
salt
black pepper
cayenne pepper
1/4 cup olive oil
1 medium onion sliced thinly
1 clove garlic minced
1 large bell pepper sliced thinly
1 1 lb. can Italian plum tomatoes coarsely chopped
1/4 teaspoon dried basil
1/4 teaspoon oregano
1/4 teaspoon rosemary
4 ounces Shitake mushrooms sliced
1 cup white wine

Season flour with salt, pepper, and cayenne. Dredge chicken in seasoned flour to coat.

In a Dutch oven or similar heavy kettle, saute onions, garlic, and bell pepper in olive oil until limp. Remove from pan. Brown chicken in same olive oil. Add cooked onion mixture and remaining ingredients to kettle. Simmer over medium low heat until chicken is cooked through, 30-40 minutes.

Serving Ideas: Over buttered noodles, garnished with chopped olives.