Chicken Cacciatore

By stretchina

Ingredients

• 1/2 lb. of boneless, skinless chicken breast (sliced into 2 thin cutlets)
• 2 tsp. olive oil
• 1/2 cup thinly sliced red bell pepper
• 1/2 cup thinly sliced onion
• Mushrooms (if desired)
• 1 clove garlic, minced
• 1/4 cup dry white wine
• 2/3 cup ground tomatoes (or diced tomatoes in juice)
• 1 tsp. basil
• 1 tsp. oregano
• Salt and pepper
• 1 tsp. sugar
• 2 cups cooked whole wheat pasta
• 2 tbsps. grated parmesan cheese

Details

Servings 2

Preparation

Step 1

Heat 1 tsp. oil in a medium pan over medium heat. Season chicken breast cutlets with salt and pepper and add them to the hot pan. Cook for 3 minutes per side. Remove to a plate. (I barbecued chicken almost all the way through, then continued cooking in sauce)

Add remaining 1 tsp. oil to the pan along with the red peppers and onions. Saute' for 5 minutes. Add mushrooms and continue to cook for 3 minutes. Add garlic and stir for 30 seconds.

Pour wine into the pan to deglaze. Then add tomatoes, basil, oregano and sugar.

Let the mixture come to a simmer.

Slice the chicken breasts into thin strips and return them to the pan along with any juices that may have collected on the plate. Cook the mixture over medium-low heat for about 10 minutes for all of the flavors to blend. Add salt and pepper as necessary.

Serve garnished with freshly grated parmesan cheese and basil.