creamy chicken cacciatore

By dhoffmanlatter

Ingredients

• 4 boneless skinless chicken breasts
• 1 teaspoon Italian seasoning
• salt and pepper
• 2 tablespoon olive oil, divided
• 2 cloves garlic, minced
• 1/2 red bell pepper
• 1/2 yellow pepper
• 8 ounce mushrooms, sliced
• 15 ounce crushed tomatoes
• 1/4 heavy cream
• 1/2 cup chicken broth
• 1 Tablespoon italian seasoning
• 1/2 cup fresh basil, chopped
• salt and pepper to taste
• freshly grated parmesan cheese for garnish

Preparation

Step 1

Season the chicken with Italian seasoning and salt and pepper. In a large skillet add 1 tablespoon olive oil and heat to medium high. Cook the chicken about 3 minutes on each side or until a thermometer reads 165 degrees and brown on each side. Set aside the chicken on the plate.
Add one tablespoon olive oil to the skillet and add the garlic, bell pepper, and mushrooms. Sauté until tender. Add the crushed tomatoes, heavy cream, chicken broth, italian seasoning, and salt and pepper to taste. Let simmer until thickened.
Add the chicken back to the skillet until heated through. Serve over hot pasta and garnish with fresh chopped basil and parmesan cheese if desired.