Chicken Cacciatore

1 1/2 pounds boneless, skinless chicken breasts, halved vertically
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 medium onion, cut in half and then sliced thinly
4 cloves garlic, finely chopped
4 tablespoons extra virgin olive oil
1 32 ounce can San Marzano tomatoes (Cento or Delallo)
1/2 cup dry white wine
1/2 cup chicken stock (Kitchen Basics)
1 tablespoon chopped fresh thyme leaves
1 teaspoon chopped fresh oregano leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon cracked black pepper
2 tablespoons capers, rinsed and drained

Chicken pieces can also contain bones and/or skin if desired. If skin is left on, be sure liquid doesn't cover the top of the chicken during simmering. This will retain the color and crispiness of the skin.

Season both sides of chicken breasts with salt and pepper. Heat 2 tablespoons oil in large skillet or saucepan over medium-high heat. Cook chicken breasts until golden brown on both sides, about 3 to 5 minutes per side. Remove chicken from pan.

In the same skillet, add another tablespoon or two (if needed) of oil and add the peppers and onions and cook for about 5 minutes or until starting to soften and brown in spots. Add the garlic and stir until fragrant, about another minute. Add the tomatoes, wine, and stock. Bring to a boil. Return the chicken to the pan and then cover the pan and simmer until chicken is cooked through, about 20 to 30 minutes. Add the fresh herbs and capers and serve immediately.

Serve with crusty bread, rice or pasta if desired.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user EILEENNP.