[chicken cacciatore]

serves 2 generous servings
serve with garlic bread
3 skinless chicken breasts
salt and freshly ground black pepper
2 tsp olive oil
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
1/2 pound white mushrooms, thinly sliced
2 garlic cloves, minced
1/2 cup dry white wine
1 (14.5 oz) can whole tomatoes in juice
1/2 tsp dried oregano
1/2 tsp red pepper flakes or more to taste

Rinse the chicken and pat dry with paper towels.  Season the chicken with salt and pepper.  Heat the oil in a saute pan, or large electric skillet, over moderately-high heat.  Brown the chicken on both sides, about 8 minutes.  Remove the chicken.  

Reduce the heat to moderate. Add the onion and pepper, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown.  Add the wine and the garlic, cook until reduced by half. Add the tomatoes and juice, oregano, red pepper flakes and 1/4 teaspoon of salt and simmer on low heat,  covered for 10 minutes.  Return the chicken breasts to the pan and simmer on low heat, covered, until the chicken is just done, about 20 minutes longer.

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