Chicken Cacciatore

½ cup all-purpose flour

1 t. salt

½ t. pepper

1 ½ - 2 lbs. boneless/skinless chicken breasts

¼ cup olive oil

1 – 16 oz. can whole tomatoes

1 -  8 oz. can tomato sauce

1  heaping cup mushrooms, sliced

¼  cup dry red wine

1 – 16 oz. can large pitted black olives, whole

1 medium onion, chopped

2 cloves crushed garlic

1 t. salt

1 t. dried crushed or  2 t. fresh chopped, oregano leaves

½ t. black pepper

1 bay leaf

snipped parsley (garnish)

 Hot cooked pasta

Mix flour, 1 t. salt and ½ t. pepper.  Cut chicken breasts into 1-inch cubes.  Coat chicken with flour mixture.  Heat olive oil in large skillet until hot.  Cook chicken over medium heat until brown on all sides.  Add onion and garlic to pan and saute until onion is softened.     Coarsely chop tomatoes and add with juice to skillet along with tomato sauce, mushrooms, wine, olives, salt, pepper, oregano and bay leaf.  Heat to boiling; reduce heat.  Cover and simmer for about 30 minutes.  Sprinkle with parsley; serve with hot pasta.