Chicken Cacciatore

It is snowing like mad outside!!! Which means that I get to dig out Mo (my SUV) in the morning before heading to school. I have already deemed tomorrow as a ballcap day . . . wet messy hair does not sound appealing to me at all . . . especially while listening to class lectures. What does sound appealing right now is a steaming plate of Chicken Cacciatore!!! I LOVE this recipe! It is light and oh so good and so versatile! I say add whatever veggies you want to! Zuch's, cauliflower, broccoli, fennel, artichoke hearts . . . etc. Yum-o!Chicken Cacciatore
Recipe by: Emily

4 Chicken Breasts, I used boneless skinless
2 cups Chicken Stock
1 can Italian Stewed Tomatoes
1/3 cup Flour
2 Medium Carrots, peeled and sliced
1 Medium Onion, chopped
1 Red Bell Pepper, chopped
2 Tbsp Tomato Paste
2 cloves Garlic, minced
1 tsp Basil
Salt
Black Pepper
2 Tbsp Olive Oil
1 Tbsp Butter

1.Season the chicken breasts with salt and pepper and then lightly dredge in flour. Heat olive oil and butter in a large skillet over medium heat. When oil is hot add floured chicken breasts to pan and brown on both sides. Add chopped onion, bell pepper, carrot, and garlic to pan. Cook for a few minutes until onions begin to soften. Add basil, chicken stock, tomato paste, and stewed tomatoes to pan. Allow to simmer for 15-20 minutes or until chicken is cooked through. Taste sauce and season with salt and pepper. Serve over pasta or rice and sprinkle with parmesan cheese if desired. Enjoy!

(You can also add red pepper flakes for a little heat and/or capers.)