chicken cacciatore #1

Categories
Poultry
Yield
4 Servings
MeasureIngredient
¾ cup Fresh sliced mushrooms
1 can (8-oz) tomatoes; cut up
½ cup Sliced or coarsely chopped green pepper
½ cup Chopped onion
3 tablespoons Dry red wine
Clove garlic; minced
½ teaspoon Dried oregano; crushed
½ teaspoon Salt
¼ teaspoon Pepper
Whole chicken breasts; boned, skinned; and halved lengthwise
  Paprika
2 teaspoons Cornstarch
2 tablespoons Cold water
  Fresh mushroom crowns

In medium skillet, combine sliced mushrooms, tomatoes, green pepper, onion, wine, garlic, oregano, salt and pepper. Place chicken breasts on top.

Sprinkle lightly with additional salt. Bring to a boil, then reduce heat.

Cover and simmer for 25 minutes or until chicken is done. Remove chicken to warm platter. Sprinkle with paprika. Combine cornstarch and water. Stir into skillet mixture. Cook and stir until thickened and bubbly. Cook 1 minute more. Spoon sauce over chicken breasts. Garnish with fluted mushroom crowns. Calories: 139 per serving. Yield: 4 servings.

LOW CALORIE

NANCY MITCHAM (MRS. ROBERT)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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