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Chicken Cacciatore

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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

Details

Preparation

Step 1

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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