Chicken Cacciatore
6 Boneless, skinless chicken breast halves (about 1 1/2 pounds)
1/3 cup All-purpose flour
1/2 tsp Salt
1/4 tsp Pepper
1/4 cup Oil
1 large Onion, sliced and separated into rings
1 large Green pepper, cut into strips
1/2 lb Fresh mushrooms, sliced
2 Cloves garlic, minced
3 can Italian tomatoes (14 1/2 Oz, each), undrained
1 tsp Dried oregano leaves
1/2 tsp Dried basil leaves
Hot cooked spaghetti
Preheat 12-inch electric skillet to 350F. Combine flour, salt and pepper; dredge chicken. Add 2 tablespoons oil to skillet; saute chicken for 4 minutes on each side, until golden brown. Remove chicken and set aside.
Add remaining oil to skillet; saute onion and the next 3 ingredients until onions are translucent, about 4 minutes. Stir in tomatoes and spices, breaking up tomatoes with spoon. Bring to a boil, then reduce heat to 225 F and simmer, uncovered, for 10 minutes stirring occasionally.
Add the chicken; cook for 15 minutes longer until chicken is done. Serve over hot cooked spaghetti.
Serves 4 to 6.
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