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chicken cacciatore

(2 ratings)
Lecee avatar
Recipe by
Lisette Tucker
@Lecee
Belhaven, NC
(2 ratings)
yield 4 serving(s)

Ingredients For chicken cacciatore

  • 6
    chicken breasts, halves, boneless and skinless
  • 1/2 tsp
    dried basil
  • 1 tsp
    dried oregano
  • 3 can
    tomatoes, italian and undrained, 14 1/2 ounces each
  • 2
    garlic cloves, minced
  • 1/2 lb
    mushrooms, sliced
  • 1 lg
    green bell pepper, cut in strips
  • 1 lg
    onion, sliced and separated in rings
  • 1/4 c
    oil
  • 1/4 tsp
    pepper
  • 1/2 tsp
    salt
  • 1/3 c
    all purpose flour
  • spaghetti, cooked

How To Make chicken cacciatore

  • 1
    Preheat 12-inch electric skillet to 350.
  • 2
    Combine flour, salt and pepper; dredge chicken.
  • 3
    Add 2 tablespoons oil to skillet; saute chicken for 4 minutes on each side, until golden brown.
  • 4
    Remove chicken and set aside.
  • 5
    Add remaining oil to skillet; saute onion and the next 3 ingredients until onions are translucent, about 4 minutes.
  • 6
    Stir in tomatoes and spices, breaking up tomatoes with spoon.
  • 7
    Bring to a boil, then reduce heat to 225 and simmer, uncovered, for 10 minutes stirring occasionally.
  • 8
    Add the chicken; cook for 15 minutes longer until chicken is done.
  • 9
    Serve over hot, cooked spaghetti.
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