attosa Diamond Post Medal for All Time! 1,246 Posts
April 14, 2018
I love chicken cacciatore. Here is a version that I make with chicken breasts to help cut out some of the extra fat. This is a delicious dish on a bed of pasta or rice. Here I've served it with gluten free rotini.
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 servings
Ingredients:
24 oz chicken breast, large cubes, sprinkled with salt and pepper
flour for dredging
1/4 cup cooking oil
2 cups mushrooms, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
24 fl oz marinara sauce
1/4 cup water
1 tsp dry oregano
salt and pepper to taste
Steps:
Dredge chicken pieces in flour.
Heat oil in a large, deep pan and cook until golden brown on all sides. Don't crowd the pan. If pan isn't big enough, brown in batches.
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Remove from pan and drain on a paper towel.
Place mushrooms and peppers in the same pan and cook until slightly wilted but still crunchy. Season with a touch of salt.
Use tongs to place mushrooms and peppers on a plate. Discard any oil left in the pan.
Add 1/4 cup of marinara sauce and 1/4 cup of water to the pan and bring to a boil.
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Put all the chicken chunks back into the pan and reduce heat to low.
Allow chicken to cook for a couple minutes.
Sprinkle with oregano.
Add the rest of the jar of marinara sauce to the pan. Bring to a boil and let chicken simmer for 10 minutes.
Add mushrooms and peppers, and cook for 5 to 10 minutes until chicken is tender.
You most certainly can but if it's 'cooking sherry' you should reduce the salt in the recipe because cooking sherry/cooking wine uses salt to preserve it. You can also use a dry white wine.
metroplex Bronze Request Medal for All Time! 65 Requests
In the 1990's the Knorr Tomato Basil mix had a chicken cacciatore recipe on the box, different from the one on the box now. I would dearly love to have it again, it was so good. Thank you so much for your help.