Chicken Cacciatore

5 boneless chicken breasts, skinned and trimmed of all fat
½ cup all purpose flour
1 Tablespoon Essence
3 Tablespoons olive oil
1 large onion, chopped
5 cloves garlic, minced
8 ounces mushrooms, wiped clean and sliced
2 Tablespoons all purpose flour
1 cup dry white wine
1 (14.5-ounce) can diced tomatoes
1 fresh tomato, peeled, seeded and chopped
1 (8 ounce) can tomato sauce
2 cups chicken broth
2 teaspoons kosher salt
¼ teaspoon crushed red pepper
1 teaspoon dried basil
¼ teaspoon dried thyme
1 bay leaf
½ pound cooked fettuccine or spaghetti (tossed in olive oil, salt and pepper)
4 ounces grated fresh Parmesan cheese
1 Tablespoon finely chopped fresh parsley

Cut chicken breasts in half. Put ½ cup flour and Essence in a plastic bag. Shake to mix. Add chicken; shake to coat. Heat olive oil in Dutch oven over medium high heat. Add chicken and brown for 3 to 4 minutes on each side. Remove the chicken and set aside. Add the onions and garlic to Dutch oven. Sauté for 4 minutes. Add the mushrooms and continue to sauté for 2 minutes. Sprinkle 2 Tablespoons flour on vegetable mixture; mix well. Stir in the wine, diced tomatoes, fresh tomato, tomato sauce and chicken stock. Bring mixture to a boil, stirring constantly. Add the Kosher salt, crushed pepper, basil, thyme, bay leaf and chicken. Stir to coat chicken. Reduce the heat to medium low and cover. Simmer for 1 hour or until the chicken is tender. Correct the seasonings.

To serve, mound the pasta in the center of each plate. Lay the chicken over the pasta. Spoon sauce over thicken. Garnish with grated Parmesan cheese and parsley. Yield: 6 servings.