Chicken Cacciatore

3 Tbsp all-purpose flour
1/2 tsp salt
1/4 tsp pepper
4 skinless boneless chicken breast halves
1 tbsp olive oil
2 onions, chopped
2 garlic cloves, chopped
1 (8 ounce) package sliced mushrooms
1/2 cup dry red wine
1 (14 1/2 ounce) can stewed tomatoes


Mix the flour, 1/4 tsp salt & pepper on a sheet of wax paper, or plate. Dredge the chicken in the flour mixture, shaking off the excess. Heat the oil in a large, non-stick skillet, then add the chicken. Cook until golden brown, about 4 mins on each side. Transfer to a plate. Add the onions & garlic to the skillet & saute until softened. Add the mushrooms & saute until they soften. Add the wine (& have a glass for yourself too! hehehe) & cook, stirring, until the liquid evaporates. Stir in the tomatoes & the remaining 1/4 tsp salt, then return the chicken to the skillet. Reduce the heat, cover & simmer until the chicken is cooked through, about 8 mins.

Serves 4

a Weight Watchers recipe, posted by Kathryn