Chicken cacciatore #1

4 Servings

Ingredients

QuantityIngredient
¾cupFresh sliced mushrooms
1can(8-oz) tomatoes; cut up
½cupSliced or coarsely chopped green pepper
½cupChopped onion
3tablespoonsDry red wine
1Clove garlic; minced
½teaspoonDried oregano; crushed
½teaspoonSalt
¼teaspoonPepper
2Whole chicken breasts; boned, skinned; and halved lengthwise
Paprika
2teaspoonsCornstarch
2tablespoonsCold water
Fresh mushroom crowns

Directions

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, .