Directions

1. Sprinkle salt and pepper over chicken breasts; coat chicken with flour. In Dutch oven, heat oil over medium-high heat. Add chicken; cook until browned on both sides. Remove chicken from Dutch oven; place on plate. Set aside.
2. In same Dutch oven, melt butter over medium heat. Add onion, bell pepper and garlic; cook and stir 5 minutes. Add The Wine Doctor Shiraz wine; cook until reduced in half.
3. Stir in tomatoes, broth and oregano. Place chicken over tomatoes. Heat to boiling. Reduce heat to medium-low; simmer about 20 minutes or until juice of chicken is clear when center of thickest part is cut 75 degrees celcius.
4. Serve chicken over mashed potatoes or spaghetti, spooning sauce over chicken. Sprinkle with basil and enjoy your chicken cacciatore with red wine.
   

For full recipe details go to:

http://www.eatingwell.com/recipe/249771/red-wine-braised-roots/