Chicken Cacciatore

Combine flour, salt and pepper in large resealable plastic bag. Dunk chicken in beaten egg. Toss it in the flour and shake to coat.

Heat vegetable oil in Dutch oven or heavy ovenproof skillet over medium heat. Add chicken and brown on both sides. Once browned, move to plate and set aside.

Add olive oil to same pan over medium heat. Add onion and bell peppers, cook for 2–3 minutes. Add garlic, parsley and basil. Cook for additional 1 minute, stirring continuously.

Return chicken to pan. Add fire roasted tomatoes, red wine and marinara. Cover pan and place in 325ºF oven for 70 minutes. If cooking on the stovetop, cover and simmer for 25–30 minutes.

Meanwhile, add butter to skillet over medium heat. Cook mushrooms until golden brown and add to the pot about 10–15 minutes before dish is scheduled to be done.