Chicken Cacciatore

Ingredients

• 4 chicken breasts, skinless and boneless
• 1/4 cup all-purpose flour
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 cup white wine
• 1 (14.5 ounce) can diced tomatoes
• 1/2 cup black olives, sliced
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste

Directions

1. Season the chicken breasts with salt and pepper. Place the flour in a shallow dish and dredge the chicken in the flour.
2. Heat the oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked through, about 8 minutes per side. Transfer the chicken to a plate and set aside.
3. Add the onion and garlic to the skillet and cook until softened, about 5 minutes. Add the oregano and basil and cook for 1 minute.
4. Add the wine to the skillet and cook until reduced by half, about 2 minutes.
5. Add the tomatoes and olives and bring to a simmer. Return the chicken to the skillet and simmer until the sauce has thickened, about 15 minutes.
6. Stir in the parsley and season with salt and pepper, to taste.
7. Serve the chicken with the sauce over pasta or with a side of bread.

Interesting Facts

• Cacciatore is an Italian word meaning "hunter."
• The dish is often made with rabbit, but chicken is also a popular choice.
• The sauce is usually made with tomatoes, but mushrooms, bell peppers, and other vegetables can be added.