Chicken Cacciatore
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1 - 3 1/2-pound chicken, cut into 6 pieces
1/2 cup all purpose flour
6 tablespoons olive oil
3/4 pound mushrooms, halved
2 green bell peppers, diced
1 onion, chopped
4 garlic cloves, chopped
1 teaspoon (generous) dried oregano
1 cup purchased marinara sauce
2/3 cup canned low-salt chicken broth
1/2 cup dry Marsala
3 tablespoons drained capers
Grated Parmesan cheese (optional)

Season chicken with salt and pepper. Place flour in plastic bag. Add
chicken pieces and toss to coat completely. Heat 3 tablespoons olive
oil in heavy large skillet over medium-high heat. Add chicken pieces
to skillet and saute until brown, about 4 minutes per side. Transfer
chicken to plate. Pour fat from skillet. Add remaining 3 tablespoons
olive oil to skillet. Add halved mushrooms, diced green bell peppers,
chopped onion, chopped garlic and oregano and saute until onion is
tender, about 10 minutes. Mix in marinara sauce, chicken broth,
Marsala and capers. Return chicken pieces to skillet, spooning sauce
over. Bring sauce to boil. Reduce heat to medium-low. Cover skillet
and simmer until chicken is tender, about 20 minutes.

Using tongs, transfer chicken to large platter. Boil sauce until
slightly thickened, about 3 minutes; spoon off fat. Spoon sauce over
chicken. Serve, passing Parmesan separately, if desired.