Chicken Cacciatore - Jana Lithgow

1/2 t ground black pepper
1/4 cup flour
1 t salt
3 T olive oil, divided
1 lb boneless skinless chicken breasts, cut into 1-inch cubes
1 package (8 oz) mushrooms, thinly sliced
1 medium onion, coarsely chopped (1 cup)
1 medium green bell pepper, cut into thin strips (1 cup)
1 can (14.5 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 t minced garlic
1 t marjoram
1/2 t oregano
1/2 t dried rosemary
1/2 t thyme

Mix flour, salt and pepper in shallow dish. Coat chicken evenly with flour mixture.

Heat 2 T of the oil in a large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned. Remove chicken from skillet. Heat remaining 1 T oil in skillet. Add mushrooms, onions, and bell peppers; cook and stir 5 minutes on medium heat or until tender.

Stir in remaining ingredients and spices. Bring to boil, stirring frequently. Return chicken to skillet. Reduce heat to low; cover and simmer 5 minutes or until chicken is heated through. Serve over cooked pasta or rice, if desired. Makes 6 servings.

* Recipe is adapted from McCormick Co. and uses dried spices.