Chicken Cacciatore

Or as I like to call it, "Kitchen Checkatory."  This is a delicious chicken recipe and is fairly easy to make.  I used white grape juice instead of wine and it gives it a nice sweet taste.  If you don't want as sweet of a taste, dilute the white grape juice or just use chicken broth.  Once I accidentally used a can of diced tomatoes with green chilies.... oops!  It was actually still tasty, it just had an extra zip! Here's the recipe. 

Chicken Cacciatore
4 boneless, skinless chicken breasts
salt and pepper
½ cup all purpose flour
3 Tbs. olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
¾ cup white grape juice
1 ( 28-ounce) can diced tomatoes with juice
¾ cup reduced-sodium chicken broth
1½ tsp. dried oregano leaves
¼ cup chopped fresh basil leaves

View full recipeSprinkle the chicken pieces with salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large heavy saute pan, heat the oil on medium-high. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside.
Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the white grape juice and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, and oregano.
Return the chicken pieces to the pan and coat them in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes.
Serve chicken over pasta. Top chicken with sauce and a sprinkle of fresh basil.