Chicken Cacciatore

My sisters and I loved this meal growing up. It is so good on a crisp fall day or any other day.

CHICKEN CACCIATORE 

(serves 8)

Ingredients:
*1 1/2 cups butter milk

*1 cup panko 

*1/2  cup all-purpose flour
*1 teaspoon corn starch

*1 teaspoon salt

*1 teaspoon pepper

*6 boneless, skinless chicken breasts, cut into strips

*6  tablespoons olive oil or vegetable oil

*1 yellow onion, chopped

*2 cloves garlic, minced

*1 green bell pepper, chopped

*1 red bell pepper, chopped

*1 quart stewed tomatoes

*1 teaspoon dried oregano

*1 teaspoon dried basil

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 cup chicken stock

*2 cups of egg noodles, cooked

Directions:
~Soak chicken breasts in buttermilk for at least 1 hour

~Combine the flour, panko, salt and pepper in a large bowl.
~Remove chicken from buttermilk, shaking off excess liquid.
~Put chicken into flour mixture, and turn until well coated.
~Heat oil into a large cast-iron or heavy skillet.

~Fry the coated chicken pieces until they are browned on both sides.

~Remove from skillet.

~Add the onion, garlic, green pepper, and red pepper to the skillet and sauté until the onion is slightly browned.

~Add the stewed tomatoes, oregano, parsley, basil, and chicken stock.

~Return the chicken to the skillet one the tomatoes are heated.

~Cover and cook over medium heat for 30 minutes. (cook on low in slow cooker for 6-8 hours)

~Add your cooked egg noodles and mix until coated.