Chicken Cacciatore

1 cup all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon paprika

2 large boneless, skinless chicken breasts, cut in 1 1/2-inch pieces

3 tablespoons olive oil, divided

1 large red bell pepper, thinly sliced

1 large green bell pepper, thinly sliced

2 cloves garlic, finely chopped

1/4 cup sherry cooking wine or low-sodium chicken broth

1 (24-ounce) jar Francesco Rinaldi Mushroom Pasta Sauce

Fresh basil, for garnish

1. Whisk flour, salt, pepper and paprika together in shallow dish or pie plate until combined. Dredge chicken in flour mixture, shaking off any excess.
   
2. Heat 1 tablespoon oil in large skillet over medium-high heat. Add peppers and garlic and cook until tender, about 3 minutes. Transfer to plate and set aside.
   
3. Add remaining oil to skillet. Add chicken and cook, flipping occasionally until
   golden-brown and internal temperature reaches 165°F, about 5 minutes per side.
   
4. Stir in sherry and pasta sauce. Bring to a boil over high heat. Reduce heat to medium-low and return pepper mixture to skillet. Simmer, covered until flavors develop and sauce reduces, about 15 minutes. Top with basil and serve.