Chicken Cacciatore

I made this when a friend from England came over to stay for a month for dinner on her first evening here. Before she left I asked her if she wanted to go out for a special dinner or make something at home. She chose this!!! It is very simple and spectacular tasting, the soup really does work in this recipe!!!

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 1 1⁄2-2  lbs boneless skinless chicken breasts
• 3  tablespoons flour
• 1⁄2 teaspoon garlic powder
• 2  tablespoons olive oil
• 2  cans  tomato soup
• 1  cup dry red wine
• 3⁄4 cup  sliced onion
• 1 1⁄2 cups  sliced mushrooms
• 1  teaspoon basil
• 1  teaspoon oregano
• 4  cloves garlic, minced
• 1  bay leaf
• 1  large green pepper, sliced

Directions

1. Cut chicken breasts into bite sized pieces.
2. Mix flour and garlic powder.
3. Dust chicken with flour mixture.
4. In a large skillet brown chicken in oil.
5. Drain oil when browned.
6. Add soup, wine, onion, mushrooms and seasonings.
7. Cover; cook over low heat 30 minutes.
8. Add green pepper strips; cook 15 additional minutes, or until peppers are crisp tender; stirring occasionally.
9. Remove bay leaf before serving over freshly cooked pasta of your choice.