Italian Inn Chicken Cacciatore - cooking recipe

Ingredients

3 tablespoons olive oil (divided)
6 boneless skinless chicken breasts
salt & fresh ground pepper
4 ounces white button mushrooms, wiped clean and sliced 1/4-inch thick
1 onion, sliced lengthwise 1/4-inch thick
2 celery ribs, strings removed, sliced crosswise 1/4-inch thick
1 large garlic clove, minced
1/4 cup dry white wine
2 cups chopped canned tomatoes
1/2 green bell peppers or 1/2 yellow bell pepper, seeds and ribs removed, sliced lengthwise 1/4-inch thick
1 1/2 teaspoons finely chopped fresh rosemary
1/4 cup chicken stock

Preparation

Heat 1 T oil in medium skillet over high heat. Season chicken with salt & pepper. Cook in.
the skillet until browned on both sides, about 6 minutes. Transfer to a plate.
Wipe out skillet, and heat another tablespoon of olive oil. Add mushrooms and cook until.
browned, about 5 minutes, set aside. Reduce heat to low.
Heat remaining tablespoon of oil in skillet, add onion, celery, and garlic, cook stirring, until onion is translucent, about 8 minutes. DO NOT BURN GARLIC
Add wine, raise heat to high. Cook until wine is almost evaporated, about 30 seconds.
Add tomatoes, yellow peppers, rosemary and stock. Season with salt & pepper. Stir to
combine. Add chicken and mushrooms, bring to a boil.
Reduce heat to medium low, cover.
and simmer until chicken is tender, about 30 minutes. Serve with your favorite pasta.