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Chicken Cacciatore

I recently attended a business meeting at a local restaurant where we were served one of the tastiest versions of Chicken Cacciatore that I've ever eaten. The recipe that follows is the result of my research of CC recipes on the Internet (and there are THOUSANDS). I tried to cull out the best of everything that I found, and I think that the result very closely resembles the dish that was served that day. I hope you enjoy it as much as I do!

CHICKEN CACCIATORE


4-6 boneless, skinless chicken breast halves cut into small pieces
1/2 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
olive oil
4-6 cloves garlic, chopped
2 green bell peppers, chopped into medium chunks
2 medium onions, chopped into medium chunks
1 (4-oz.) can sliced mushrooms, drained
1 (28-oz.) can crushed tomatoes
1 Tbsp. dried basil
1 Tbsp. dried oregano
1 tsp. (or more to taste) chili powder

In a large plastic bag combine the flour, salt and pepper. Coat chicken with flour mixture, tossing to coat thoroughly. Sauté garlic in olive oil in large frypan (I use a wok). Add chicken and cook until opaque. Add remaining ingredients. Bring to a boil. Reduce heat and simmer for at least 20 minutes. Serve over pasta or rice.