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Saturday, April 24, 2010

Chicken Cacciatore

2-3 boneless chicken breasts
2 tablespoons olive oil
1-1/2 cups sliced fresh mushrooms
1 sliced pepper
1 medium onion, sliced
1 clove garlic, minced
1 14.5-ounce can diced tomatoes, undrained
1 6-ounce can tomato paste
3/4 cup dry white wine
1 teaspoon sugar
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon snipped fresh parsley
Hot cooked fettuccine, rice or egg noodles
In a large dutch oven brown chicken on all sides in hot oil over medium heat about 15 minutes, turning occasionally. Remove chicken; reserve drippings in dutch oven and set chicken aside.
Add mushrooms, pepper, onion, and garlic to drippings in skillet. Cook and stir about 10 minutes or until vegetables are just tender. Return chicken to skillet.
Meanwhile, in a medium bowl combine undrained tomatoes, tomato paste, wine, sugar, Italian seasoning, salt, and pepper. Pour over chicken in skillet. Bring to a boil and reduce heat. Simmer, covered, for 30 to 40 minutes or until chicken is no longer pink, turning once during cooking.
Remove cooked chicken and shred. Return shredded chicken to dutch oven and let simmer on low for 1/2 hour.
Serve over fettuccine (or any pasta), rice or egg noodles and sprinkle with parsley.

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