Chicken Cacciatore

Take each chicken breast, and using a sharp knife (I use a Chinese cleaver), slice each breast into three pieces, and then take the 2 larger pieces of the breast and cut those in half as well, giving you 5 pieces per each split breast.

Rinse chicken after cutting to remove any stray pieces of cut bone. Pat dry and season with salt and pepper. Dredge each piece into the flour and set aside.

In a large and heavy frying pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter together. Add half of the chicken and brown on each side until you reach a nice golden color and the skin is crisp, about 5 to 7 minutes. Remove chicken from the pan to a warm plate, add the last tablespoon of oil and the last tablespoon of butter and brown the rest of the chicken.

Once all chicken is browned and removed to a warm plate, wipe out any extra flour that browned on the bottom of the pan. Add in the chicken broth, onions, garlic, and roasted red peppers. Stir to combine and let reduce by half.

Once done, stir in the crushed tomatoes and add the basil, oregano, thyme and rosemary and stir well. Check for seasoning, and add any additional salt or pepper you think the dish needs. Add the chicken back to the pan and spoon sauce over each piece. Cover tightly and turn the heat to a simmer. Allow to cook for a minimum of 30 minutes, or up to an hour for more tender chicken. Add the olives to the pan about 10 minutes before you remove it from the stove.

Serve over rice or pasta.