Chicken Cacciatore with Red Wine

 

Salt

Pepper

4

boneless skinless chicken breasts

1/4

cup Gold Medal® all-purpose flour

3

tablespoons olive oil

2

tablespoons butter

1

medium onion, chopped

1

medium red bell pepper, seeded, chopped

3

cloves garlic, finely chopped

1

cup red wine (Chianti, Cabernet or Merlot)

1

can (28 oz) crushed tomatoes

1

cup Progresso® chicken broth (from 32-oz carton)

1

teaspoon dried oregano leaves

2

tablespoons julienned fresh basil leaves

• 1 Sprinkle salt and pepper over chicken breasts; coat chicken with flour. In Dutch oven, heat oil over medium-high heat. Add chicken; cook until browned on both sides. Remove chicken from Dutch oven; place on plate. Set aside.
• 2 In same Dutch oven, melt butter over medium heat. Add onion, bell pepper and garlic; cook and stir 5 minutes. Add red wine; cook until reduced in half.
• 3 Stir in tomatoes, broth and oregano. Place chicken over tomatoes. Heat to boiling. Reduce heat to medium-low; simmer about 20 minutes or until juice of chicken is clear when center of thickest part is cut (165°F).
• 4 Serve chicken over mashed potatoes or spaghetti, spooning sauce over chicken. Sprinkle with basil.