Italian Chicken

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So I was in the mood for Italian chicken and by name I can only name a few right off the top of my head chasseur, cacciatore, marsala. So I decided to do some recon. Often times I’m very indecisive with what I want to make. Especially if its not for a shoot. I’ll even go so far as to pick a name from a hat if there are too many options. While I was doing recon I noticed all these recipes are practically identical as they are “hunters dishes”. The only one I could rule out was marsala because I didn’t have the wine and it is not a true marsala without said marsala. What a sentence. With my recon being a bust I decided to close my laptop and do what I normally do which is, my own thing. With that being said here are my final results. Although I must say it slightly resembled chicken cacciatore but with a kick. Try it out and let me know what you think!

Ingredients

5 Chicken breast
118oz can crushed tomatoes
4 cloves garlic, sliced
1 onion, sliced
1 bell pepper, chopped
1 4oz can tomato paste
2oz capers
1 oz thai basil
2 oz parsley
1c white wine
10 oz mushrooms, sliced
2 Tb dried mushrooms
1c chicken stock
1/4c grated parmesan cheese
1tsp black pepper
1tsp salt
1tsp oregano
1 tsp dried garlic
1tsp red pepper flakes.

Directions

Season Chicken with salt and pepper. Sear in a hot oiled pan for three minutes till deep brown. Do chicken inn batches and set to the side.
After removing the chicken add onions, bell peppers, garlic, and mushrooms. Sauté for three minutes. Season with salt and pepper.
Add in crushed tomatoes, white wine, chicken stock, dried mushrooms, grated parmesan and tomato paste.
Season with black pepper, salt, oregano, dried garlic, and red pepper flakes all 1tsp each.
Stir, Add in chicken and simmer for 1 hour and 15 minutes.
Top with capers, basil, and parsley. Add some extra red peppers for more of a kick.
Serve over rice, pasta, or with potatoes and enjoy!