Chicken Cacciatore with Polenta Parmesan Recipe

2 1/2 lbs Boneless/skinless Chicken

2 Tbsp Olive oil for frying (not Virgin)

2 Large Bell Peppers chopped

1 Large Onion chopped

8 ounces+ Fresh Mushrooms (optional) 
28oz. can diced tomatoes 

2 Tbsp dried Basil
3 Cloves garlic minced
1 tsp hot pepper flakes
1 Tbsp butter
1 cup red wine (optional)
Fresh Basil leaves for garnish

Fry chicken in the oil until 1/2 done and remove from pan. In the same pan add in the butter, the onions and mushrooms (if using) along with a pinch of salt, and mushrooms a TBS of butter and a pinch of salt and cook until tender. Then add in the garlic, hot pepper flakes, chopped peppers and cook at medium temp for 5 minutes stirring as needed.

Stir in the tomato sauce, combine and simmer until the peppers are tender.  

Then add the chicken and any accumulated juices to the pan and continue to simmer until the internal temp on an instant-read thermometer registers 165 degrees. 

Adjust seasonings. If you need to thicken the sauce add a tablespoon or more of tomato paste. 

I recommend that you serve over polenta, regular-sized spaghetti, fettuccini or linguini or any larger sized pasta. 

Sprinkle with a quality Parmesan cheese and the fresh basil. 

For the polenta recipe, I defer to  Chef John's video recipe.