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Underwhelming… that’s about all I can say about this recipe. I considered not posting it, but figured someone else might be able to improve upon it better then I.  So, if you have any suggestions you would like to share, or have a rockin’ version of this recipe, please post it!

After all the work this recipe took, I wasn’t pleased to sit down to such a mediocre dinner. Considering this was a recipe from my beloved Betty Crocker cookbook, it was that much more depressing. Even my sweetie, lover of all foods Italian, was underwhelmed. Not that we didn’t clean our plates, but no one when back for seconds.

Read it for yourself and tell me if you know how to improve upon it.

Chicken Cacciatore (adapted from Betty Crocker)

2 lbs chicken breast, sliced

3 Tbs olive oil

½ c flour

1 onion, sliced

1 green bell pepper, sliced

8 oz mushrooms, sliced

4 cloves garlic, minced

1 can tomatoes

1 can tomato sauce

Dash, oregano, rosemary, basil.

Heat the oil in a large skillet over medium-high heat. Coat the chicken in flour. Cook chicken for about 6 to 8 minutes on each side, or until golden brown. Set aside on paper towls to drain.

Add onions, peppers, mushrooms, and garlic to the skillet and cook over medium heat for 15 minutes, until onions are tender. Stir in the cans of tomato, spices, and return the chicken to the pan. Cover and simmer for 25 to 30 minutes.

Serve over pasta.