• Toss and coat chicken slices in baking soda, and refrigerate for 15 minutes. Then rinse off the baking soda and pat the chicken dry before cooking.

  Rinsing the baking soda off your meat is a must. Leaving it on the meat may result in a bitter taste.
  3 pounds of chicken breast, 1 teaspoon of baking soda
• Season the chicken with salt and pepper.

  Heat 1/4 cup of oil in a braiser pot or dutch oven over a medium-high heat. Add the chicken in batches and sear on both sides. Remove and set aside in a large bowl.
• Now lower the heat and add a little more oil to the pot. Cook the mushrooms until golden. 

  Then, set the mushrooms aside in a separate dish and cover, to be added back in with the olives during the last 10 minutes of braising. 
  8 ounces of mushrooms
• Next add 2 more tablespoons of oil to the pot. Brown your sliced onions and peppers. This takes about five minutes.

  Then add garlic and cook about thirty seconds being careful not to burn the garlic. 

  Then return chicken with any juices to the pot.
  2 onions, 2 green peppers, 3 cloves garlic

For hunter-style sauce

• In a small bowl, stir tomato sauce with oregano, salt, and pepper. Then pour this sauce mixture into the pot and stir.
  8 ounce can of gluten free tomato sauce, 1 teaspoon oregano, 1 teaspoon salt, 1/4 teaspoon pepper
• Add wine and cook over a medium-high heat until the alcohol is almost evaporated, about 1-2 minutes, stirring and scraping up browned bits on the bottom.
  1/4 cup dry red wine
• Next add crushed tomatoes, chicken broth, and the bay leaf. Stir it all up, cover and simmer for about thirty minutes.
  1 1/2 cups of gluten free crushed tomatoes, 3/4 cup gluten free chicken broth, 1 bay leaf

Finishing touch

• Finally, toss in the olives and seared mushrooms. Stir again and cook for just ten minutes more.
  1 cup black olives
• Remove the bay leaf, taste and adjust the seasonings with salt and pepper.

  Garnish with parsley and serve with extra napkins.