CHICKEN CACCIATORE

CHICKEN CACCIATORE

10 Boneless Skinless Chicken Breasts(4oz. each)
3/4 cup flour
1/2 tsp. Kosher Salt
1/4 tsp. Pepper
1/3 cup olive oil
6 large cloves garlic, minced
1 or 2 large onions, sliced
1 ea. red and green bell peppers, coarsely chopped
1 1/2 cups canned or fresh ripe tomatoes
1/2 tsp. basil
1/3-1/2 cup White Wine
8 to 12 oz. sliced mushrooms
1 whole stalk celery, thinly sliced including top.

Chicken should be cut in serving size pieces. Put 1/2 cup flour, salt and pepper in a large plastic or clean brown paper bag.
Add 2 or 3 pieces chicken at a time and shake to coat well with flour.

Heat olive oil; brown chicken on all sides. Add remaining ingredients except mushrooms and wine.

Cover and simmer for 30 minutes or until chicken is tender.

Add mushrooms and wine; simmer, uncovered, for an additional 10 minutes.

Season to taste with salt and pepper.