Here is the recipe I promised from Sunday....

Chicken Cacciatore



1/4 c flour
1 t salt
ground black pepper, to taste
1 lb boneless skinless chicken breasts, cut into 1” cubes
2 boneless skinless chicken thighs, cut into 1” cubes
3 tablespoons vegetable oil, divided
1 pkg (8 ounces) mushrooms, thinly sliced
1 med onion, coarsely chopped 
1 med green bell pepper, cut into thin strips 
1 can (14 1/2 oz) diced fire roasted tomatoes, undrained
1 can (8 oz) tomato sauce


Spices:

• ½ t. ground black pepper
• 1 t. minced garlic

• 1 t. marjoram leaves
• ½ t. oregano 
• ½ t. rosemary
• ½ t. thyme

              or

• 1 ½ t. Italian seasoning

1. Mix flour, salt and pepper in shallow dish. Coat chicken evenly with flour mixture. 
2. Heat 2 tablespoons of the oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned. Remove chicken from skillet. 
3. Heat remaining 1 tablespoon oil in skillet. Add mushrooms, onions and bell peppers; cook and stir 5 minutes on medium heat or until tender. 
4. Stir in remaining ingredients and Spices. Bring to boil, stirring frequently. Return chicken to skillet. Reduce heat to low; cover and simmer 5 minutes or until chicken is heated through. 
5. Serve over cooked pasta or rice, if desired.

(6 servings - 3 PP)

** I skipped the thyme because E does not like it.  Also the PP values do not include rice or pasta.