Chicken Cacciatore

Ingredients:

• 4 chicken breasts, bone-in and skin-on
• 1/4 cup all-purpose flour
• Salt and pepper to taste
• 4 tablespoons olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 3 cloves garlic, minced
• 1/2 cup white wine
• 1 can diced tomatoes
• 1 tablespoon tomato paste
• 1 tablespoon Italian seasoning
• 1/4 cup chopped fresh parsley

Instructions:

1. In a shallow dish, mix together the flour, salt, and pepper. Coat each chicken breast with the flour mixture.
2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken and cook for 5-6 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
3. In the same skillet, heat the remaining 2 tablespoons of olive oil. Add the onion and peppers and cook for 3-4 minutes, until softened. Add the minced garlic and cook for an additional minute.
4. Pour in the white wine and scrape the bottom of the skillet with a wooden spoon to release any browned bits. Add the diced tomatoes, tomato paste, and Italian seasoning. Stir to combine.
5. Place the chicken breasts back into the skillet, spooning the sauce over them. Bring to a simmer, then reduce the heat to low. Cover the skillet and cook for 30 minutes, until chicken is cooked through and tender.
6. Serve the chicken over cooked pasta or rice, and garnish with chopped fresh