Chicken Cacciatore

1.5 lb chicken breasts
1 jar spaghetti sauce
1/2 cup chicken or beef broth
white wine for deglazing
garlic, chopped
Essence
salt
1/2 tsp basil
1/2 tsp thyme
olive oil

Heat pan.  Add olive oil.  Season chicken with salt and Essence.  Brown on both sides in olive oil. Remove chicken.  Brown garlic, just slightly.  Deglaze pan with a little white wine.  Add spaghetti sauce, broth, basil, thyme, and chicken.  Heat to boiling.  Cover and place in 220 (deg F) oven for 2-3 hours. Shred chicken.  Season sauce with more salt and pepper to taste.

Serve with Ribbon Pan Fry.