Easy Chicken Cacciatore

Easy Chicken Cacciatore
Adjusted from McCormick Recipe Inspirations

½ cup all-purpose flour
1 teaspoon salt
½ teaspoon coarsely ground black pepper
1 teaspoon dried minced garlic
1 teaspoon dried marjoram leaves
½ teaspoon dried crushed rosemary
½ teaspoon dried oregano
½ teaspoon dried thyme
1 pound boneless and skinless chicken breasts cut into 1-inch strips
3 tablespoons olive oil
1 (8 ounce) package sliced mushrooms-white button or baby bella
1 onion, chopped
½ green bell pepper, cut into strips
½ red bell pepper, cut into strips
1 (14 ½ ounce) can Italian stewed tomatoes
1 (8 ounce) can tomato sauce
Additional salt and pepper, to taste

Mix flour, salt and pepper together in a medium size bowl. Toss chicken pieces in flour mixture, coating evenly and set aside. Heat half of the olive oil in a Dutch oven on medium-high heat. Brown each side of the chicken pieces, about 5 to 7 minutes. Remove chicken from Dutch oven and set aside. Add remaining olive oil and cook the mushrooms for 3 to 5 minutes. Add onions and pepper strips. Toss with mushrooms and place lid on pot. Cook vegetables for 3 minutes. Remove the lid and add the stewed tomatoes, tomato sauce and remaining herbs. Stir well and cook for 2 minutes. Add chicken and cook covered for 5 to 10 minutes, on a low simmer. Adjust seasoning and serve over pasta.

Makes 4 to 6 servings

Oops! Forgot to tell you the best part-This is low cal and low fat, but tons of flavor: 216 Cal., 8 g. fat, Fiber 3, Protein 21 g.