Skillet Chicken Cacciatore

2 T. oil

1 T. butter

6 chicken tenderloins or thighs

1/2 t. salt

1/2 t. pepper

1/4 c. flour

1 c. diced onion

1 medium red bell pepper, sliced

1 medium yellow bell pepper, sliced

8 oz. sliced mushrooms

6 oz. can tomato paste

2 t. minced garlic

1 T. Italian seasoning

1/4 t. crushed red pepper flakes

1/2 c. white wine

1/4 c. heavy cream

15 oz. can crushed tomatoes

8 oz. tomato sauce

2 T. chopped parsley, optional

2 T. grated Parmesan cheese

Heat oil and butter in large skillet. on medium heat. Season chicken with salt and pepper. Coat with flour. Brown in pan for 3 minutes each side. Remove from skillet and set aside. Add onions, peppers, and mushrooms to pan and cook until softened, about 7-10 minutes, stirring occasionally. Add tomato paste, garlic, Italian seasoning, and red pepper flakes. Cook 1-2 minutes more. Pour in wine, heavy cream, crushed tomatoes, and tomato sauce. Stir to combine. Return chicken to pan and let simmer until chicken is cooked through, about 15 minutes. Taste and add salt and pepper as desired. Serve hot garnished with parsley and parmesan cheese, optional. Serve over rice or pasta.