4 medium red bell peppers, cored, seeded and cut into ½ inch strips
¼ cup organic low-sodium chicken broth
1 (28-ounce) can whole tomatoes, drained and chopped
1 teaspoon minced oregano
½ teaspoon minced rosemary
¼ teaspoon crushed red pepper flakes
½ pound cremini mushrooms, cut into thick slices
2 tablespoons finely chopped parsley
Rub the chicken with ½ teaspoon of the salt and ½ teaspoon of the black pepper.
Heat ¼ cup of the extra-virgin olive oil in a large skillet over medium-high heat.
Add the chicken breasts and cook for about 4 to 5 minutes on each side, until brown.
Remove the chicken to a platter and set aside.
Add the sliced onions to the pan and cook for about 5 minutes, until softened. Add garlic and red peppers and cook for about 5 minutes, until the peppers begin to softened. Remove the onions and red pepper mixture to a plate.
Add the broth to the skillet and bring to a boil over high heat. Cook for 1 minute, scraping any brown bits off the bottom of the pan. Add the tomatoes, oregano, rosemary and crushed red pepper flakes, reduce to a simmer and cook for 2 to 3 minutes, until slightly thickened. Stir in the reserved onions and peppers. Add the chicken pieces and bring back to a simmer. Cover and cook for 10 to 15 minutes, or until the chicken is done.
Meanwhile, heat the remaining 2 teaspoons of extra virgin olive oil in a small skillet over medium-high heat. Add the mushrooms, the remaining ¼ teaspoon salt and the remaining ½ teaspoon of black pepper. Cook for about 8 minutes, until the mushrooms have browned.
When the chicken is done, add the mushrooms to the pan and heat through. Adjust the seasoning if necessary. Serve garnished with the parsley.
Recipe by Good Food Buzz at http://www.goodfoodbuzz.com/2012/05/25/chicken-cacciatore/