Chicken cacciatore (electric skillet)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Boneless, skinless chicken breast halves | |
| (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 | Cloves garlic, minced | |
| 3 | cans | Italian tomatoes (14 1/2 Oz, each), undrained |
| 1 | teaspoon | Dried oregano leaves |
| ½ | teaspoon | Dried basil leaves |
| Hot cooked spaghetti | ||
Directions
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.