Chicken cacciatore (electric skillet)

Yield: 4 servings

Measure Ingredient
6 \N Boneless, skinless chicken breast halves
\N \N (about 1 1/2 pounds)
⅓ cup All-purpose flour
½ teaspoon Salt
¼ teaspoon Pepper
¼ cup Oil
1 large Onion, sliced and separated into rings
1 large Green pepper, cut into strips
½ pounds Fresh mushrooms, sliced
2 \N Cloves garlic, minced
3 cans Italian tomatoes (14 1/2 Oz, each), undrained
1 teaspoon Dried oregano leaves
½ teaspoon Dried basil leaves
\N \N Hot cooked spaghetti

Preheat 12-inch electric skillet to 350F. Combine flour, salt and pepper; dredge chicken. Add 2 tablespoons oil to skillet; saute chicken for 4 minutes on each side, until golden brown. Remove chicken and set aside. Add remaining oil to skillet; saute onion and the next 3 ingredients until onions are translucent, about 4 minutes.

Stir in tomatoes and spices, breaking up tomatoes with spoon. Bring to a boil, then reduce heat to 225 F and simmer, uncovered, for 10 minutes stirring occasionally. Add the chicken; cook for 15 minutes longer until chicken is done. Serve over hot cooked spaghetti.

Serves 4 to 6.

Posted by Fred Peters.

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