Chicken Cacciatore

Chicken Cacciatore  Recipe

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Lisette Tucker



★★★☆☆ 2 votes



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chicken breasts, halves, boneless and skinless
1/3 c
all purpose flour
1/2 tsp
1/4 tsp
1/4 c
1 large
onion, sliced and separated in rings
1 large
green bell pepper, cut in strips
1/2 lb
mushrooms, sliced
garlic cloves, minced
3 can(s)
tomatoes, italian and undrained, 14 1/2 ounces each
1 tsp
dried oregano
1/2 tsp
dried basil
spaghetti, cooked

How to Make Chicken Cacciatore


  • 1Preheat 12-inch electric skillet to 350.
  • 2Combine flour, salt and pepper; dredge chicken.
  • 3Add 2 tablespoons oil to skillet; saute chicken for 4 minutes on each side, until golden brown.
  • 4Remove chicken and set aside.
  • 5Add remaining oil to skillet; saute onion and the next 3 ingredients until onions are translucent, about 4 minutes.
  • 6Stir in tomatoes and spices, breaking up tomatoes with spoon.
  • 7Bring to a boil, then reduce heat to 225 and simmer, uncovered, for 10 minutes stirring occasionally.
  • 8Add the chicken; cook for 15 minutes longer until chicken is done.
  • 9Serve over hot, cooked spaghetti.

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About Chicken Cacciatore

Course/Dish: Chicken, Pasta
Regional Style: Italian
Other Tag: Quick & Easy

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