Chicken Cacciatore

Chicken Cacciatore

Recipe adapted from food network
Serves: 6
Prep Time: 15 minutes
Cook Time: 40 minutes

 I discovered this recipe while waiting at the orthodontist one day while one of the kids got an adjustment.  Can I just say what a luxury that is to sit and watch the food network in the middle of racing around?  I look forward to ortho appointments!


4-5 chicken boneless chicken breasts (cut in half so they cook faster)
salt and pepper
¼ cup flour for dredging
2 T olive oil
1 red pepper, chopped
1 onion, chopped
3 garlic cloves, chopped
1 split of dry white wine
1 can diced tomatoes
½ can chicken broth
3 T capers, drained
1 tsp dried oregano
1 tsp dried basil

Sliced mushroom
Sliced Kalmata olives


Sprinkle salt and pepper over the chicken before coating lightly with flour.

In a large heavy sauté pan, heat the olive oil and add the chicken until golden brown about 5 minutes per side.  When the chicken is brown, but not cooked all the way through, set it aside on a plate.

Using the chicken-less pan, toss in the red pepper, onion and garlic.  Saute until tender, about 5 minutes.  Add the wine and simmer until reduced by about half.  (5 minutes)  Toss in the tomatoes (including any juice from the can), broth, capers, oregano and basil.  Return the chicken to the pan, turning them once to coat with the sauce.  Bring the sauce to a simmer, and cook the chicken about 20 minutes.  If you want to add in mushrooms and olives, do it.

Serve, pouring sauce over chicken.

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