Chicken Cacciatore

Low-fat!  Easy to prepare the night before and reheat the next day.  This yummy dish made the house smell SO good!

Ingredients:

2 1/2 to 3 pounds of meaty chicken (I used 4 Bare Chicken breasts, our favorite)
2 tablespoons olive oil
1 1/2 cups sliced fresh mushrooms (Scar, you can leave this out, Josh ate around them)
1 medium onion, sliced
1 clove garlic, minced
1 14 1/2-ounce can of diced tomatoes (I used petite diced tomatoes), undrained
1 6-ounce can tomato paste
3/4 dry white wine (I didn't use a "dry" white wine, just a white wine that I had in the house)
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon dried oregano, crushed
1/8 teaspoon black pepper
1 tablespoon snipped fresh parsley
Hot cooked fettuccine or linguine (optional, we use quinoa pasta, you could also do mashed potatoes)

Instructions:

Skin chicken (if you didn't get skinless).  In a 12-inch skillet, cook chicken in hot oil about 15 minutes or until light brown, turning to brown evenly.  I upped it to 20 minutes and turned it every 5 minutes.  Remove chicken from skillet; letting the chicken drippings stay in the skillet.  Set chicken aside.

Add mushrooms, onion, and garlic to drippings in skillet.  Cook and stir about 5 minutes or until vegetables are just tender.  Return chicken to skillet.

In a medium bowl, combine undrained tomatoes, tomato paste, wine, sugar, salt, rosemary, thyme, oregano and pepper.  I did this while the chicken was cooking.

Pour mixture over the chicken in skillet, bring to a boil; reduce heat.  Simmer, covered, for 30 to 35 minutes or until chicken is no longer pink.  Turn once during cooking.

Sprinkle with parsley and serve over hot cooked pasta.