Chicken Cacciatore Over Noodles Recipe
Ingredients
| 1 1/2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch pieces | ||
| All purpose flour | 2 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| Onion | 1 Medium, chopped | |
| Garlic | 3 Clove (5gm), minced | |
| 1/2 pound mushrooms, wiped clean with a damp cloth and halved or quartered if large | ||
| 1 green pepper, cut into 1/2-inch pieces | ||
| Thyme & rosemary | 1 Teaspoon, dried | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| 16-ounce can plum tomatoes, chopped, juice reserved | ||
| Tomato Paste | 1 Tablespoon | |
| 1 1/2 cups Chicken Broth or canned reduced-sodium chicken broth | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
| 1/2 pound boiled yolk-free egg noodles | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Sprinkle flour over the chicken pieces to coat them.
2) Transfer into the strainer and shake to get rid of excess flour.
MAKING
3) In a large nonstick skillet heat oil over moderate high heat until hot.
4) Place half the chicken and sauté it for 3 to 4 minutes till lightly browned on all sides.
5) With a slotted spoon transfer it to a bowl.
6) Follow the same process with remaining chicken.
7) Add onion and the garlic to skillet and cook over low heat for 5 minutes till onion is soft.
8) Add mushrooms, green pepper, and thyme or rosemary and mix. Cook for 5 minutes.
9) Pour wine, tomatoes and juice, tomato paste, and chicken broth and simmer mixture for 30 minutes till liquid is reduced by half.
10) Put the chicken to the pan and simmer for 3 minutes till chicken is just cooked.
11) Add parsley, salt and pepper to taste.
SERVING
12) Serve a mound of yolk-free egg noodles.
1) Sprinkle flour over the chicken pieces to coat them.
2) Transfer into the strainer and shake to get rid of excess flour.
MAKING
3) In a large nonstick skillet heat oil over moderate high heat until hot.
4) Place half the chicken and sauté it for 3 to 4 minutes till lightly browned on all sides.
5) With a slotted spoon transfer it to a bowl.
6) Follow the same process with remaining chicken.
7) Add onion and the garlic to skillet and cook over low heat for 5 minutes till onion is soft.
8) Add mushrooms, green pepper, and thyme or rosemary and mix. Cook for 5 minutes.
9) Pour wine, tomatoes and juice, tomato paste, and chicken broth and simmer mixture for 30 minutes till liquid is reduced by half.
10) Put the chicken to the pan and simmer for 3 minutes till chicken is just cooked.
11) Add parsley, salt and pepper to taste.
SERVING
12) Serve a mound of yolk-free egg noodles.
Chef
