Chicken Cacciatore Recipe
Summary
Preparation Time15 MinCooking Time25 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings6
Ingredients
| Olive oil | 1 Tablespoon | |
| Chicken breast halves | 4 Large | |
| Onions | 2 Medium, thinly sliced | |
| Bell pepper | 2 Cup (16 tbs), frozen | |
| Dried rosemary | 1 Teaspoon | |
| 1 1/4 cups porcini and tomato pasta sauce | ||
| Sodium chicken broth | 3/4 Cup (16 tbs) | |
| Grated Parmigiano Reggiano cheese, for serving | ||
Directions
1. In a heavy 12-inch or 10-inch deep skillet over medium-high heat, heat oil. Add chicken skin-side down and cook until browned, about 3 minutes. Turn and cook 2 minutes longer.
2. Add remaining ingredients (except for the grated cheese) to skillet and turn chicken to coat. Bring to boiling. Reduce heat to medium, cover, and simmer, turning occasionally, until vegetables are tender and chicken is cooked through, about 20 minutes. To serve, place each chicken breast on a serving plate and spoon sauce over. Sprinkle each serving with cheese and serve with additional cheese on the side.
2. Add remaining ingredients (except for the grated cheese) to skillet and turn chicken to coat. Bring to boiling. Reduce heat to medium, cover, and simmer, turning occasionally, until vegetables are tender and chicken is cooked through, about 20 minutes. To serve, place each chicken breast on a serving plate and spoon sauce over. Sprinkle each serving with cheese and serve with additional cheese on the side.
Chef
