Chicken Cacciatore

By chbounds

Ingredients

• Olive oil
• 1 1/2 tsp. finely chopped fresh rosemary
• 1 tsp. finely chopped garlic
• 1/4 tsp. kosher salt
• 1/4 tsp. 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 - 1/2 tsp. crushed red pepper
• 1 (15-ounce) can crushed tomatoes

Preparation

Step 1

1. Combine 1 1/2 tsp. olive oil, rosemary, garlic, salt, and black pepper in a small bowl, stirring with a whisk. Rub oil mixture evenly over chicken.

2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan and cook 2 minutes each side (chicken will not be cooked through). Remove chicken from pan.

3. Add 1 T. olive oil to pan; swirl to coat. Add onion, bell peppers, and mushrooms cook 4 minutes, stirring occasionally.

4. 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.

5. Return chicken to pan; turn to coat. Reduce heat; cover and simmer 15 minutes or until chicken is done. Sprinkle with remaining 1/4 c. basil.

This is Cooking Light, but can be served on a small portion of spaghetti.