Chicken Cacciatore

This is what the Martin family ate for dinner tonight and it's one of our favorites so I thought I'd share it.  I just love zucchini; I find it so flavorful and good thing since we had about 200 of them in our garden this past summer.  So, we enjoyed them all summer long and I have many of them blanched and frozen as well, for when it is cold and snowy outside and we just feel like a little taste of summer again.

Now this recipe is a Scarcella specialty from my mom, which means that there were hardly any measurements involved since we all know that Italian moms know how to cook and do it well, even without measuring.  I have had great success adding my own portions of spices whenever I make this so do a little experimenting with flavor as you cook and add more spice where it's needed.  However, so as not to stress anyone out who relies heavily on their little set of measuring spoons, I have estimated amounts for the recipe.  So go ahead and give this delicious meal a try.  It's fast, easy and a great week night idea that can be on the table within 30 minutes.  It's also a great dish to bring to a friend who is ill or has just had a baby.  Buon appetito!

Chicken Cacciatore

1 lb. boneless, skinless chicken breasts -OR- assorted chicken parts on the bone

1/2c. flour

1/2tsp. salt

1/4tsp. pepper

1/2tsp. garlic powder

2T. olive oil

2-3 small zucchninis, sliced 1/4" thick

1 large onion, sliced

1 can diced tomatoes

1tsp. Italian seasoning

1 clove minced fresh garlic

Combine flour, pepper, salt and garlic powder on a piece of wax paper.  Wash chicken and slice boneless breasts in half, if you are using those.  Heat olive oil over med-hi heat in large skillet.  Coat chicken pieces in the flour mixture and place in skillet.  Brown chicken pieces on all sides and remove to a plate.  Add zucchini and onion to the skillet and saute until tender.  You may add a little extra olive oil to the skillet, if needed.  Once tender, add the tomatoes, Italian seasoning and garlic to the skillet.  Saute for several minutes, adding a little extra salt, pepper and garlic powder, if desired.  Add chicken back to the skillet, cover with vegetables and turn to lo-med heat to simmer steadily. Cover your skillet and let simmer for about 20-30 minutes for boneless breasts or 30-45 minutes for bone-in chicken parts.  Serve over pasta, rice or couscous.  Enjoy!