Friday, April 16, 2010

Chicken Cacciotore

This is definitely a dish I will try again. The chicken was flavourful and very tender.

This recipe serves 4.

4 boneless skinless chicken breast halves ; (4 oz ea)
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 teaspoon olive oil
1 cup finely-chopped onions
1 large green pepper ; chopped
4 garlic cloves ; minced
3/4 cup dry red wine
3 fresh tomatoes ; chopped
1 teaspoon dried oregano
1/2 teaspoon dried basil
2 tablespoons snipped fresh parsley ; (optional)

Season the chicken with the salt and pepper. Lightly spray a large skillet with olive oil no-stick spray. Add the oil and heat the skillet over medium heat. Add the chicken and cook about 4 minutes on each side or until browned.

Add the onions and green peppers to the skillet. Cook and stir about 2 minutes or until softened. Add the garlic. Cook and stir about 30 seconds. Stir in the wine, tomatoes, oregano and basil. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 30 minutes. To add water if it seems to dry up too much.

If desired, sprinkle with parsley just before serving. Serve over toast, hot rice or fettucini or with mashed potatoes.

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