Easy, Breezy Chicken Cacciatore 1 1/2 lb chicken cutlets or boneless chicken breast halves salt and pepper 3 tbs flour 1 tbs butter 1 tbs olive oil 28-oz can crushed tomatoes 1 tsp dried leaf oregano 3/4 tsp dried leaf basil 3 cloves garlic, pressed, or crushed and minced 1/4 tsp-1/2 tsp red pepper flakes, or to taste 4-6 oz jar sliced mushrooms, drained Wash chicken and pat dry. If chicken breasts are large or very thick, slice each one horizontally to make 2 thin cutlets, then pound between sheets of plastic wrap to even thickness. In a large skillet over medium heat, melt butter with olive oil. Sprinkle the chicken breast cutlets with salt and pepper, lightly dip in the flour. Brown the chicken on both sides. In the slow cooker, combine the crushed tomatoes, oregano, basil, garlic, red pepper, and mushrooms. Add the browned chicken pieces. Cover and cook on LOW for 6 hours, or until chicken is tender. Serves 4.