chicken cacciatore

Name: Chicken Cacciatore
Yield: 4
Cuisine: Italian
Ingredients: 6 - chicken breasts, halves, boneless and skinless; 1/3 cup(s) all purpose flour; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 1/4 cup(s) oil; 1 large onion, sliced and separated in rings; 1 large green bell pepper, cut in strips; 1/2 pound(s) mushrooms, sliced; 2 - garlic cloves, minced; 3 can(s) tomatoes, italian and undrained, 14 1/2 ounces each; 1 teaspoon(s) dried oregano; 1/2 teaspoon(s) dried basil; - spaghetti, cooked

(2 RATINGS)

40 Pinches

Lisette Tucker

Belhaven, NC

Updated on Oct 24, 2010

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yield 4 serving(s)

Ingredients

6 - chicken breasts, halves, boneless and skinless
1/3 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup oil
1 large onion, sliced and separated in rings
1 large green bell pepper, cut in strips
1/2 pound mushrooms, sliced
2 - garlic cloves, minced
3 cans tomatoes, italian and undrained, 14 1/2 ounces each
1 teaspoon dried oregano
1/2 teaspoon dried basil
- spaghetti, cooked

How To Make chicken cacciatore

Step 1

Preheat 12-inch electric skillet to 350.

Step 2

Combine flour, salt and pepper; dredge chicken.
Step 3

Add 2 tablespoons oil to skillet; saute chicken for 4 minutes on each side, until golden brown.
Step 4

Remove chicken and set aside.
Step 5

Add remaining oil to skillet; saute onion and the next 3 ingredients until onions are translucent, about 4 minutes.
Step 6

Stir in tomatoes and spices, breaking up tomatoes with spoon.
Step 7

Bring to a boil, then reduce heat to 225 and simmer, uncovered, for 10 minutes stirring occasionally.
Step 8

Add the chicken; cook for 15 minutes longer until chicken is done.
Step 9

Serve over hot, cooked spaghetti.
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