Spicy chicken cacciatore

6 Servings

Ingredients

QuantityIngredient
6Chicken breast half; skinned/boned
2tablespoonsOlive oil or cooking oil
3cupsMushrooms, small fresh
2mediumsSweet red or green peppers; cut in strips
1largeOnion; thinly sliced, separated into rings
2Garlic clove; minced
½cupDry white wine
1smallSerrano; seeded & finely chopped (opt)
28ouncesTomatoes; cut up
2tablespoonsTomato paste
2tablespoonsLemon juice
2teaspoonsBasil, dried; crushed
1teaspoonSugar
1teaspoonThyme, dried; crushed
½teaspoonSalt
¼teaspoonPepper, black
Hot cooked penne or rigatoni pasta (opt)

Directions

In a heavy 12-inch skillet or Dutch oven, brown chicken on all sides in hot oil (4 to 5 minutes total). Remove chicken; set aside. Add the mushrooms (if using fresh), sweet peppers, onion, and garlic to the skillet drippings. Cook until the vegetables are tender.

Add the mushrooms (if using canned), wine, and serrano or crushed red pepper to vegetable mixture. Bring to boiling; reduce heat. Simmer, uncovered, until almost all of the liquid evaporates. Add the undrained tomatoes, tomato paste, lemon juice, basil, sugar, thyme, salt, and pepper. Return the chicken to the pan.

Simmer, uncovered, for 15 minutes or until the chicken is tender and no longer pink. OR, after returning chicken to pan, bake, uncovered, in 350 F oven for 10 to 15 minutes or until the chicken is done. (Use an oven-proof skillet for this method. Serve over cooked pasta.

[ BETTER HOMES AND GARDENS, March 1990 ]