Chicken Cacciatore

Ingredients

3 chicken breasts

1 cup all purpose flour

1/4 cup garlic powder

1/8 cup onion powder

3 tablespoons EVOO

1 yellow bell pepper, chopped

1 orange bell pepper, chopped

1 red onion, sliced

5 oz white button mushrooms, sliced

3 garlic cloves, minced

1/2 cup white wine

1 (14 oz) can of diced tomatoes

1/2 cup chicken stock

2 tablespoons capers, drained

1 teaspoon dried oregano

1 tablespoon dried basil

Directions

Combine flour, garlic and onion powders in a tin. Dredge the cutlets in the flour mixture so they are completely covered.

In a large pan heat the oil over medium high heat. Brown the chicken 5 minutes on each side. Take out of the pan and set aside. Add the veggies and season with a bit of salt. Cook for 5 minutes. Add the wine and simmer until it reduces. Cook the wine down for 3 minutes. Then add the tomatoes, stock, capers, oregano and basil. Now put the chicken back in the pan and cover on medium heat for 30 minutes. Serve with some spaghetti.