There's No Catch To Easy Chicken Cacciatore ™

This is a great recipe anytime. I've used low sodium organic cans of tomatoes. You can also use a regular can of diced tomatoes too.

1 pound boneless chicken breasts or thighs
1/8- 1/4 tsp each: salt, pepper
1/2 - 2/3 c flour
1  28 oz can crushed or diced tomatoes
1/4 - 1/3 c of dry white wine or vermouth
1 - 2 T each: dried or fresh basil, parsley, oregano divided
1- 2 cloves garlic crushed and chopped
1 bell pepper seeded and chopped
1 onion peeled and chopped
1/2 tsp fresh lemon juice
Lemon zest
2 - 3 T olive oil
Pinch of red pepper flakes

In a large plate combine: flour, red pepper flakes, some of the salt and pepper, zest, half of the oregano,  basil, parsley. Mix well with a clean fork.

Between sheets of aluminum foil or plastic wrap, pound chicken with a meat pounder until desired thinness.

Coat chicken lightly with flour mixture on both sides.

Pre heat skillet on medium high heat, reduce heat to medium and add oil.

Cook chicken on one side for 5 - 8 minutes. Flip chicken over and cook on other side for 5 - 8 minutes.

Remove chicken from heat and let rest for a few minutes before slicing chicken into thirds.

Turn heat to medium low, add white wine, bell pepper, onions, rest of  basil, oregano, parsley, salt pepper, lemon juice, tomatoes, and return chicken to pan. Cover pan with a lid and cook for 10 - 18 min more or until done. Stir contents of pan occasionally.

Serves 4.