Chicken Cacciatore - cooking recipe

Ingredients

6 large chicken breasts
1/4 c. flour, seasoned with salt and pepper
oil (for sauteing)
2 cloves garlic, minced
1 tsp. dried rosemary or 1/2 rosemary and 1/2 thyme
1/2 c. red wine
1 Tbsp. red wine vinegar
1 small can tomato sauce
2 Tbsp. tomato paste
1 large green pepper, cut in slivers
1/2 c. pitted black olives, cut in halves
1/4 c. almonds, slivered
1 Tbsp. fresh parsley, chopped

Preparation

Pound chicken breasts with mallet.
Shake breasts in seasoned, floured bag.
Saute in oil in skillet until lightly browned.
Add garlic and rosemary; continue sauteing until golden brown.
Stir wine and wine vinegar into tomato sauce and add to chicken. Spread tomato paste over breasts and simmer, covered, for 20 minutes.
Add green pepper and simmer for another 20 minutes.
Add black olives and almonds; cook, uncovered, for 5 minutes. Sprinkle with parsley before serving.
Serves 4 to 6.