Chicken Cacciatore I

Season the skinned chicken breasts with salt and pepper on both sides.

Heat a large skillet over medium-high heat and add the seasoned chicken breasts, cooking until browned on both sides, about 5–6 minutes total.

Remove the chicken from the skillet and set aside on a plate.

In the same skillet, combine the dried onion flakes, seeded green pepper, and minced garlic, stirring for about 1 minute until fragrant.

Add the canned whole tomatoes (with their juice), tomato paste, bay leaf, thyme, and minced pimento to the skillet, stirring to combine.

Return the browned chicken breasts to the skillet, nestling them into the sauce.

Drain the canned mushrooms and add them to the skillet, stirring gently to distribute throughout the sauce.

Reduce heat to medium-low, cover, and simmer for 25–30 minutes until the chicken is cooked through and the sauce has thickened slightly.

Remove the bay leaf and adjust seasoning with additional salt and pepper if needed before serving.