Round 2 Recipe: Chicken Cacciatore

1. 1

   In a large bowl or resealable plasic bag, add the flour, 1 teaspoon Italian seasoning and salt and pepper, to taste.

2. 2

   Combine well, then add the chicken and toss to coat.

3. 3

   In a large high-sided skillet with a lid, heat the canola oil over medium-high heat.

4. 4

   Shake off excess flour from the chicken and fry in the oil until golden brown on all sides, about 5 minutes.

5. 5

   Remove the chicken to a plate and reserve.

6. 6

   To the pan, add the mushrooms and bell pepper and cook for 2 minutes, until slightly softened.

7. 7

   Add the remaining 1 teaspoon of Italian seasoning, the tomato soup, and the chicken broth.

8. 8

   Bring to a boil, reduce the heat to a simmer and add the reserved chicken.

9. 9

   Cover with a lid and cook until the chicken is completely cooked through, about 20 to 25 minutes.

10. 10

    Remove the lid 5 minutes before the end of the cooking time, to reduce the sauce slightly.

11. 11

    Transfer the cacciatore to a serving platter, sprinkle with parsley and serve.

* Per serving · 4 servings · Values may vary.