Italian Chicken Cacciatore Recipe

Italian Chicken Cacciatore Recipe

Italian Chicken Cacciatore Recipe

6 boneless skinless chicken breasts
salt & fresh ground pepper
3 tablespoons olive oil (divided)
2 celery ribs , strings removed, sliced crosswise 1/4-inch thick
1 large garlic clove , minced
4 ounces white button mushrooms , wiped clean and sliced 1/4-inch thick
1 onion , sliced lengthwise 1/4-inch thick
½ green bell peppers or ½ yellow bell pepper , seeds and ribs removed, sliced lengthwise 1/4-inch thick
1 ½ teaspoons finely chopped fresh rosemary
¼ cup chicken stock
¼ cup dry white wine
2 cups chopped canned tomatoes

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Preparation Instructions:
Heat 1 T oil in medium skillet over high heat. Season chicken with salt & pepper. Cook in. The skillet until browned on both sides, about 6 minutes. Transfer to a plate. Wipe out skillet, and heat another tablespoon of olive oil. Add mushrooms and cook until. Browned, about 5 minutes, set aside. Reduce heat to low. Heat remaining tablespoon of oil in skillet, add onion, celery, and garlic, cook stirring, until onion is translucent, about 8 minutes. DO NOT BURN GARLIC Add wine, raise heat to high. Cook until wine is almost evaporated, about 30 seconds. Add tomatoes, yellow peppers, rosemary and stock. Season with salt & pepper. Stir to combine. Add chicken and mushrooms, bring to a boil. Reduce heat to medium low, cover. And simmer until chicken is tender, about 30 minutes. Serve with your favorite pasta.

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Photo credit: koishikawagirl

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