Chicken Cacciatore

Chicken Cacciatore
Taken from this recipe.

Ingredients:

• 6 boneless skinless chicken breasts, butterflied and cut through so you have 12 thinner pieces
• Tastefully Simple Seasoned Salt
• freshly-ground pepper
• whole wheat flour
• olive oil
• 1 red bell pepper, cored, seeded and chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 15-oz. cans of dice tomatoes
• 1 cup chicken broth
• 3 tablespoons drained capers
• 1.5 teaspoons dried oregano
• 1.5 teaspoons dried basil

Directions:

• Season chicken with TSSS and pepper, then dredge in flour, shaking off any excess.
• Sauté the chicken on both sides in a large pan with a couple tablespoons of olive oil.  Do in two batches if necessary.  When chicken is nicely browned on both sides, transfer to a plate and set aside.
• Add bell pepper, onion and garlic to the pan and sauté over medium heat for a few minutes until tender.
• Add the two cans of diced tomatoes, the chicken broth, capers, oregano and basil.  Stir to combine.
• Return the chicken to the pan and nestle them into the sauce.  Simmer on medium-low for 10 - 15 minutes, until the chicken is cooked through.
• Serve hot over whole wheat pasta.