Chicken cacciatore (rice)

Yield: 1 Servings

Measure Ingredient
4 cans B&B sliced mushrooms.
1 tablespoon Chopped garlic. Vegetable oil.
6 \N Chicken breasts . Salt and fresh ground pepper. Rosemary. Oregano {optional} Red cooking sherry or red wine.
1 \N Jar of olive condite.

INSTRUCTIONS:In a large skillet, saute the mushrooms and garlic in oil until cooked and then take out of pan leaving the oil that is left.Turn heat up and sear the chicken in this very hot pan,that has been seasoned on both sides with the salt,pepper,rosemary,and oregano until brown on both sides,you may have to add a little oil to keep from burning.When finished turn the heat down to simmer,put the mushrooms and garlic all over the chicken,Pour the jar of drained olive condite over the chicken,and pour ab out ½ cup of sherry all over the entire pan.Cover and let simmer for one hour or until very tender. Excellent served over rice,with natural gravy.

From the files of Al Rice, North Pole Alaska. Feb 1994

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