August 31, 2011

Chicken Cacciatorre

      1/2 tsp freshly ground pepper
      1 tsp minced garlic
      1 tsp marjoram
      1/2 tsp oregano
      1 tsp basil
      1/4 c flour
      3 tbsp oilive oil, divided
      1 lb boneless, skinless chicken breast
      8 oz mushrooms
      1 c chopped onion
      1 c bell pepper cut into strips
      1 c diced tomatoes, undrained
      1 c tomato sauce

  • Mix flour and pepper in a shallow dish.  Coat chicken evenly with flour mixture.
  • Heat 2 tbsp of olive oil in large skillet on medium-high heat.  Add chicken; cook and stir 5 minutes or until lightly browned.  Remove chicken from skillet.  Heat remaining 1 tbsp oil in skillet.  Add mushrooms, onions and bell peppers; cook and stir 5 minutes on medium heat or until tender.
  • Stir in remaining ingredients and spices.  Bring to boil, stirring frequently.  Return chicken to skillet.  Reduce heat to low; cover and simmer for 5 minutes or until chicken is heated throughout. 
  • Serve over whole wheat pasta or risotto, with brucetta, or garlic bread and Cesar salad.

Hubby Rating: 9, this is an excellent dish, aside from the fact that it is made with red sauce!  I LOVE this dish!!!

No comments:

Post a Comment