Chicken cacciatore
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken Breast Meat, Boneless Without Skin, cut in 6 or 7 pcs. |
| ¼ | teaspoon | Salt -- optional |
| ¼ | teaspoon | Black Pepper |
| 1 | tablespoon | Olive Oil |
| 1 | large | Onion -- chopped |
| 8 | ounces | Mushrooms, Fresh, cleaned and sliced |
| 2 | Garlic Cloves -- minced | |
| ½ | cup | Chicken Broth (Defatted), divided |
| 1 | tablespoon | White Flour |
| ½ | cup | Dry Sherry Or White Wine |
| 1 | cup | Canned Tomatoes Italian Style -- drained and chopped |
| 1 | large | Green Bell Pepper, seeded/cut in strips |
| ½ | teaspoon | Dried Oregano |
| ½ | teaspoon | Dried Basil |
| ½ | teaspoon | Dried Thyme |
| Salt And Pepper To Taste, optional | ||
| 1 | pack | (8 Oz) Spaghetti, Thin, cooked as directed |
| 2 | teaspoons | Parmesan Cheese, per serving |
Directions
CHICKEN AND VEGETABLES
TO SERVE
Sprinkle chicken with salt, if desired, and pepper. In spray-coated Dutch oven or similar large, heavy pot, cook chicken pieces over medium heat, turning frequently, until they begin to brown. With slotted spoon, remove chicken to medium bowl and set aside.
Add oil, onion, mushrooms, garlic, and 3 Tbs broth to pot. Stir up any browned bits from pot bottom. Cook over medium heat, stirring frequently, 5 or 6 mins or until onion is tender. If liquid begins to evaporate, add more broth.
Add flour and stir into a smooth paste. Stir in remaining chicken broth and sherry to stir until mixture thickens slightly. Add tomatoes, green pepper, oregano, basil, and thyme.
Return chicken to pot. Cover and simmer 30 mins. Taste sauce and add addtional salt and pepper if desired.
Serve individual portions of chicken and sauce over pasta. Top with Parmesan cheese.
ENJOY!!! Recipe By
: Skinny One-Pot Meals - ISBN 0-940625-75-X