| 12 | leaf(s) | Basil Leaves (fresh) |
| 1 | cup | bell peppers |
| 0.75 | cup | broth |
| 3 | tbsp | Capers |
| 0.67 | tbsp | Chicken Bouillon |
| 3 | lb | chicken breasts |
| 1 | cup | flour |
| 0.67 | tbsp | garlic |
| 1 | cup | Mozzarella |
| 3 | oz | mushrooms |
| 2 | tbsp | olive oil |
| 0.25 | lb | onions |
| 1.5 | tsp | oregano |
| 0.5 | tsp | pepper, black |
| 1 | tsp | salt |
| 1 | cup | tomato sauce |
| 2 | cup | tomatoes |
Heat oil in a large skillet. Sprinkle chicken with salt and pepper. Coat with flour. Shake off excess. Place in skillet and cook until browned, about 5 minutes per side. DON'T CROWD THE SKILLET...MAKE IN TWO BATCHES IF NECESSARY. Remove from skillet and set aside.
Dice tomatoes. Chop onions and green peppers. Halve mushrooms, and then slice in opp direction. Add some oil/butter to skillet and add mushrooms. Leave for 3 mins and stir occasionally. Add garlic, green peppers and onions to the same skillet. Cook for 3 minutes. Season with salt and pepper. Add the wine (optional) and simmer until reduced by half, about 3 minutes.
Add remaining ingredients except cheese and basil. Simmer 5 to 10 minutes, until slightly thickened. Add chicken and simmer for 20 minutes. Add torn up basil leaves. Sprinkle cheese over chicken. Cover and cook for a few minutes until cheese is melted.