Louie's Chicken Cacciatore

 

INGREDIENTS

1 26 OZ. JAR OF LOUIE’S MARINARA SAUCE
8 OZ. BONELESS CHICKEN BREAST
4 OZ. GREEN PEPPERS (fresh or packaged)
4 OZ. MUSHROOMS (fresh or packaged)
FLOUR - FRYING OIL - SALT - PEPPER - OREGANO
WHITE WINE (OPTIONAL)

CUT YOUR CHICKEN INTO ONE INCH PIECES AND DIP IN FLOUR.

SAUTE THE CHICKEN IN 3/4 INCH OF FRYING OIL (OLIVE OIL, VEGETABLE OIL, ETC.). AFTER CHICKEN IS FRIED, PLACE ON PAPER TOWEL TO DRY.

SAUTÉ PEPPER STRIPS IN OLIVE OIL AND SEASON WITH SALT, PEPPER, AND OREGANO. DRAIN AND SET ASIDE (OR USE JARRED PEPPER STRIPS).

CUT AND BOIL MUSHROOMS. DRAIN AND SET ASIDE (OR USE CANNED MUSHROOMS).

HEAT LOUIE’S MARINARA SAUCE IN A SAUCE PAN AND ADD GREEN PEPPERS, MUSHROOMS AND CHICKEN. HEAT AT MEDIUM HEAT UNTIL DESIRED TEMPERATURE.

OPTIONAL: SPRINKLE SOME WHITE WINE OVER MIXTURE WHILE HEATING.