Chicken Cacciatore

recipe by my mom, Lauren

2-3 boneless skinless chicken breasts (or more, depending on your crowd)
1 large onion, sliced
2 T. butter or olive oil
2 t. garlic
1 can Italian stewed tomatoes
salt and pepper
flour, for dusting chicken
other veggies, such as zucchini or mushrooms (optional)
1/2 t. red pepper flakes, optional
rice, for serving
parmesan cheese, for serving

Heat butter or oil on medium-high heat in a large, nonstick skillet. Add flour to a plate and season it with salt and pepper. Dredge chicken breasts in flour, and place in heated pan. Let cook 2-3 minutes per side, until slightly brown. Add onions, garlic, red pepper flakes, and other veggies. Saute for 3-4 minutes, until veggies are softening. Pour in tomatoes and maybe a bit of water so that the liquid comes up the side of the pan about 1 inch. Bring to a boil, then lower heat and cover. Simmer for 25 minutes.

Meanwhile, prepare the rice as directed. Serve chicken and vegetables over rice. Sprinkle cheese on top.

For the crock pot, brown chicken the same way, then add all the ingredients to the crock pot. You might need more liquid (water or broth). Be sure the chicken is almost covered with liquid. Use low setting on crock pot, cook for 2-3 hours, or until the chicken is done.