CHICKEN CACCIATORE


1 1/2 lbs. boneless chicken thighs 
salt and pepper
1/2 c. flour 
1 Tbsp. butter 
2 Tbsp. olive oil, divided
3 cloves garlic, chopped fine
1 small onion, chopped
1 small green pepper, cleaned and chopped
1 (15 oz.) can diced tomatoes
4 oz. mushrooms, cleaned and chopped
1 cup  crushed tomatoes 
1 tsp. dried oregano
1/3 cup dry sherry

Place flour, salt and pepper in a pint-size food storage bag, and shake chicken to coat. In a large, nonstick skillet, melt the butter with 1 Tbsp. of oil and lightly brown the chicken pieces. Remove chicken pieces from skillet. Add additional olive oil to the skillet and add onions; cook for about 5 minutes or until tender. Stir in green pepper and garlic cooking for about 3 minutes. Stir in sherry and bring to a light simmer. Add diced tomatoes, crushed tomatoes, mushrooms and oregano. Lightly salt & pepper while bringing to a simmer. Return chicken to skillet. 

Cover and simmer on low for about 20 minutes or until chicken is cooked through.