Braised Chicken Cacciatore over Cauliflower Rice

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From Wegman's served over Trader Joes package of riced cauliflower (saute in 2 T canola oil for 3 minutes) This recipe was quick and easy to put together and the braising made it so tender the meat just shredded into pieces. Also used 2 boneless chicken breast each cut in half because that is what I had on hand.


 1 pkg (about 3 lbs)  Wegmans Chicken Split Breasts with Ribs, Drums and Thighs
Wegmans Pan Searing Flour
2 Tbsp  Wegmans Pure Olive Oil
2 cloves  Food You Feel Good About Cleaned & Cut Peeled Garlic, minced
1 pkg (8 oz)  Food You Feel Good About Sliced White Mushrooms, washed
1 pkg (16 oz)  Food You Feel Good About Cleaned & Cut Sliced Peppers & Onions
1 cup dry red wine
4 tsp  Wegmans Garlic Herb Seasoning Shak'r
1 container (24 oz)  Italian Classics Seasoned Tomato Sauce (Dairy Dept)
Salt and pepper to taste 
  1. Preheat oven to 350 degrees. Halve chicken breasts. Dust chicken with pan-searing flour; pat off excess.
     
  2. Heat oil in large braising pan on MED-HIGH until oil faintly smokes. Add chicken. Turn over when chicken changes color one-quarter of way up and seared side has browned, 3-4 min. Sear other side until browned, about 2 min. Remove from pan. Discard all but 1 Tbsp pan drippings.
      
  3. Reduce heat to MED; add garlic, mushrooms, and sliced peppers and onions to pan. Cook, stirring, 3-4 min, until veggies have softened. Add wine; cook, stirring to loosen browned bits on bottom of pan, 1-2 min.
     
  4. Add garlic herb seasoning and tomato sauce; stir to combine. Return chicken to pan; bring liquid to simmer. Cover; transfer to oven. Braise 1 hour 15 min; season with salt and pepper.

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