Chicken Cacciatore

4 skinless boneless chicken breasts, cut into 1-inch pieces
1 teaspoon olive oil
2 cloves of garlic, minced
1 medium yellow onion, chopped (about 1 cup)
1/2 medium green bell pepper, chopped (about 1/2 cup)
1/2 medium yellow bell pepper, chopped (about 1/2 cup)
2 cans (8 ounces each) tomato sauce
1/4 cup dry red wine or chicken broth
1 teaspoon dried oregano
1 cup sliced mushrooms

Spray a large skillet with cooking spray. Add chicken; cook over medium heat, stirring frequently, until browned, about 4 minutes. Remove from skillet.

In same skillet, heat oil, until hot but not smoking. Add garlic, onion, green pepper, and yellow pepper. Cook, stirring frequently, until tender, about 4 minutes. Add tomato sauce, wine, and oregano. Bring mixture to a boil. Return chicken to skillet.

Reduce heat to low; cover and simmer until chicken is tender, about 25 minutes. Place chicken on a serving platter; cover with foil to keep warm.

Add mushrooms to skillet; increase heat to high; cook until mushrooms are tender and sauce thickens, about 5 minutes. Spoon sauce over chicken. Serve immediately.

Serves 4