Chicken Cacciatore
By lawyks
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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