Chicken Cacciatore

Chicken Cacciatore
Chicken Cacciatore

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    c. all purpose flour

  • 2

    8 oz boneless skinless chicken breasts

  • 1/4

    tsp salt, divided & pepper

  • 2

    tblsp extra virgin olive oil, divided

  • 8

    oz mushrooms quartered

  • 1

    small onion, sliced

  • 2

    tsp chopped fresh rosemary or 3/4 tsp dried

  • 1/2

    c. dry white wine

  • 14 oz can no-salt added diced tomatoes, drained

  • 1

    c. reduced sodium chicken broth

  • 3/4

    c. sliced jarred roasted red peppers, rinsed

  • 1/4

    c. quartered Kalamata olives

Directions

Place flour in a shallow bowl - cut chicken breasts in half on the diagonal to make 4 roughly equal portions - sprinkle w/S&P - Dredge chicken in flour & transfer to plate - Reserve 2 tblsp flour Heat 1 tblsp oil in a large skillet over med. heat - Add chicken & cook until browned on both sides - about 2 min per side - Transfer to a plate Add the remaining 1 tblsp oil to pan - Add mushrooms, onion, rosemary & remaining 1/8 tsp salt & cook, stirring frequently, until the onion is soft & golden brown, about 5 min. Sprinkle vegtables w/ reserved flour & cook, stirring until coated. Add wine to the pan & cook, stirring for 1 min. Add drained tomatoes, broth, roasted red peppers & olives - simmer over lo-med heat Return chicken to pan & continue cooking 10 min. - Stir

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