Wednesday, February 23, 2011

Chicken Cacciatore

1/2 tsp. Course Ground Black Pepper

1 tsp. Minced Garlic

1 tsp. Marjoram Leaves

1/2 tsp. Oregano Leaves

1/2 tsp. Crushed Rosemary Leaves

1/2 tsp. Thyme Leaves

1/4 cup flour

1 tsp. Salt

1 lb. Bonless skinless chicken brests, cut into 1-in. cubes

3 tbsp. Olive Oil

1 pkg. (8 oz.) mushrooms, thinly sliced

1 medium onion, coarsely chopped (1 cup)

1 medium bell pepper, cut into thin strips (1 cup)

1 can (14 1/2 oz.) diced tomatoes, undrained

1 can (8 oz.) tomato sauce

Mix flour, salt & pepper in shallow dish. Coat chicken evenly with flour mixture.

Heat 2 tbsp. of the oil in large skillet on medium-high heat. Add chicken; cook & stir until lightly golden brown. Remove chicken from skillet. Heat remaining 1 tbsp. oil in skillet. Add mushrooms, onions & bell peppers; cook until tender.

Stir in remaining ingredients & spices. Bring to boil, stirring frequently. Return chicken to skillet. Reduce heat to low; cover & simmer until chicken is heated through. Serve over rice or pasta.

PREP TIME: 15 mins
COOK TIME: 20 mins
Makes 6 servings

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