Chicken Cacciatore

Submitted by Sue-anna on Mon, 02/15/2010 - 17:54.

Respectable Recipes

While in Georgia last week, Mother and I had a couple of wonderful friends over for supper on Monday night. On the Menu, Chicken Cacciatore, Ricotta and Mozzarella Balls, and a Garden Salad with Peas and Avocado.

All three things were a hit! Even if the cheese did get a little "deformed" in the oven!

Many, many thanks to Aunt Nette and Maria for bringing the wine!!!

Here's the recipe for the Chicken Cacciatore:

3 Boneless, Skinless Chicken Breasts, thinly sliced
Salt, Pepper, and Flour for dusting
1 Large Onion, thinly sliced
1 Large Red Bell Pepper, thinly sliced
8 Ounces Mushrooms, thinly sliced
2 Cloves Garlic, minced
1 Large Can Crushed Tomatoes
2 Tablespoons Fresh Thyme, finely chopped
1 1/2 Cups White Wine or Chicken Stock
Olive Oil
Green Onion, for garnish
Parmesan Cheese, for garnish

Lightly dust chicken with flour, salt and pepper. Sautee chicken in a large skillet with about 3 tablespoons of olive oil until golden brown. Remove to a plate. In the same skillet, sautee onions, peppers, and garlic in additional olive oil (if needed) until soft.

Add mushrooms and continue to cook until tender. Deglaze the pan with wine or stock. Add tomatoes and thyme and allow to simmer for 5-10 minutes. Add chicken back into the pan and continue cooking for 10-15 minutes until the sauce has thickened.

Serve over whole wheat angel hair pasta garnished with chopped green onion and grated Parmesan cheese.