Tuesday, November 13, 2007

Chicken Cacciatore

I have been wanting to make Chicken Cacc for a while, but couldn't seem to find the right recipe. So, I decided to combine what I like from a bunch of different recipes to come up with something spectacular.

This was such a great, healthy, easy dinner. I served the Chicken Cacciatore over rice pilaf with a side salad. It was very flavorful and filled us up! We even managed to have some leftovers for tomorrow, which is a plus! This recipe will be one of our regular weekday meals, for sure!



1 pound boneless skinless chicken tenderloins or breasts
2 teaspoons olive oil
Freshly ground black pepper
1 medium onion, sliced thin
1 red bell pepper, sliced thin
1/2 pound fresh white mushrooms, sliced thin
3 garlic cloves, minced
1/2 cup dry white wine
1 (14 1/2-ounce) can diced tomatoes in juice
3/4 teaspoon of dried oregano
1/2 teaspoon red pepper flakes or more, to taste

Season the chicken with salt and pepper. Heat the oil in a large saute pan over medium high heat. Brown the chicken on both sides. Once browned, transfer the chicken to a plate cover with foil and set aside. Reduce the heat to medium. Add the onion and red pepper, cover and cook until the vegetables begin to soften, stirring occasionally. Add the mushrooms and cook, uncovered until the mushrooms begin to brown, stirring occasionally. Add the garlic and cook, stirring, for 30 seconds. Add the white wine and cook until reduced by half. Add the tomatoes and juice, oregano, red pepper flakes, 1/4 teaspoon of salt and simmer for 10 minutes, covered.

Return the chicken tenderloins to the pan and cover. Simmer about 20 minutes longer or until the chicken is done.

Serve over rice pilaf or pasta.


Katie said...

Mmmmmmmm... tomato-y goodness!!! :)

Janet - Chicago said...

This dish is fabulous and so easy to make. I will definitely make it on a regular basis.