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RECIPE # 4607 CHICKEN CACCIATORE Tuesday Feb. 22, 2011

RECIPE # 4607 CHICKEN CACCIATORE Tuesday Feb. 22, 2011

CREATED Feb 22, 2011


1 tsp Extra virgin olive oil

1 tablespoon Yellow Onion (Chopped Fine)

1 tsp Garlic (Chopped Fine)

1 cup Chicken stock

2 tablespoons White Wine

1 can Chopped Tomatoes

1 large Red Bell Pepper ( Sliced Julienne)

2 tablespoons Italian Parsley

¼ tsp Rosemary (Chopped Fine)

½ tsp Black Pepper

2 8 oz Chicken Breast

. Flour

. Vegetable Oil

Seasoning for the chicken breast: granulated garlic, oregano, salt, and black pepper .. 1 tablespoon of each.

Method For Sauce: Heat Olive oil in a stock pot medium heat. Saute Onions until soft, add the garlic for a few minutes more, then add white wine, chicken stock, chopped tomatoes, red bell peppers, parlsey, rosemary, and black pepper. Bring the sauce to a boil. Once the reach the boil turn the off the heat. Set aside.

Method for Browning chicken breast:Heat vegetable oil in a sauté pan, low to medium heat. About 500 degrees. Season both side of the chicken, dredge in flour and place in the sauté immediately. Brown on both sides about 3-4 minutes.

Place chicken in casserole dish. Split the sauce in half. Pour half of the sauce over the chicken covering it nicely. Leave half the sauce to pour over the chicken before serving. Cover the pan with the chicken and sauce tightly with foil and bake in a 350 degree oven for 45 minutes. Remove foil and bake another 10 minutes uncovered. Serve with your favorite side dish, Polenta Recommended.