Chicken Cacciatore (fast(

Photo by Jennifer W.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 1 1/2

    tablespoons olive oil, divided $

  • 1 1/2

    teaspoons finely chopped fresh rosemary

  • 1

    teaspoon finely chopped garlic

  • 1/4

    teaspoon kosher salt

  • 1/4

    teaspoon freshly ground black pepper

  • 4

    (6-ounce) skinless, boneless chicken breast halves $

  • Cooking spray

  • 1

    cup thinly sliced onion $

  • 1

    cup thinly sliced red bell pepper

  • 1/2

    cup thinly sliced green bell pepper $

  • 1

    (8-ounce) package presliced cremini mushrooms

  • 1/2

    cup dry red wine (such as Chianti) $

  • 1/2

    cup coarsely chopped fresh basil, divided

  • 1/4

    teaspoon crushed red pepper

  • 1

    (15-ounce) can crushed tomatoes

Directions

1. Combine 1 1/2 teaspoons oil, rosemary, garlic, salt, and black pepper in a small bowl, stirring with a whisk. Rub oil mixture evenly over chicken. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 2 minutes on each side (chicken will not be cooked through). Remove chicken from pan. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion, bell peppers, and mushrooms; cook 4 minutes, stirring occasionally. Add wine; cook 1 minute or until liquid is reduced by half. Stir in 1/4 cup basil, crushed red pepper, and tomatoes; cook 1 minute. Return chicken to pan; turn to coat. Reduce heat; cover and simmer 15 minutes or until chicken is done. Sprinkle with remaining 1/4 cup basil.

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