Chicken Cacciatore...I think??

When I came up with the idea for this meal, I really wasn't thinking of it as Chicken Cacciatore. But the more I thought about it the more I realized that that's pretty much what this is. I don't have onions or bell peppers in mine, which are 2 things you'd usually find in Chicken Cacciatore. But otherwise, it's pretty much the same. I actually can't take all the credit for coming up with this idea. Most of the credit has to go to my wonderful husband. Last week I made a very simple pasta dish that I watched Giada make on one of her Everyday Italian shows on The Food Network. We all loved it and Rob could not stop raving about it. He decided that it would be even better with chicken. So I started brainstorming and came up with what I guess is my own version of Chicken Cacciatore. It was delicious and I cannot wait to have the leftovers for lunch tomorrow.

Chicken Cacciatore, Kayte-style :)

3 boneless skinless chicken breasts, pounded thin or butterflied
1/4 cup flour
2 tbsp olive oil
1/4 cup chicken or vegetable broth
2 cloves garlic, minced
1 1/2 pints grape or cherry tomatoes, halved
1/2 cup baby portabella mushrooms, sliced
oregano
basil
salt and pepper

Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper and dredge lightly in flour. Cook in pan until browned on both sides, about 4-5 minutes per side. Remove chicken from pan and cover.

Add broth and garlic to pan. Scrape brown bits off of bottom of pan. Add tomatoes and cook until softened. After the tomatoes have softened a bit, smash them with the back of a fork, creating a chunky tomato sauce. Add mushrooms and simmer for 5 minutes. Add chicken back to skillet, season with herbs and salt and pepper, cover and simmer over low-medium heat about 20 minutes. Serve over whole wheat pasta.