Categories
Main dishes Poultry

CHICKEN CACCIATORE

CHICKEN CACCIATORE (ELECTRIC SKILLET)

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Course Main dishes, Poultry
Servings 4 to 6

Ingredients
  

  • 6 chicken breast halves boneless, skinless
  • 1/3 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup oil
  • 1 large onion sliced and separated into rings
  • 1 large green pepper cut into strips
  • 1/2 lb mushrooms fresh, sliced
  • 2 cloves garlic minced
  • 3 cans Italian tomatoes undrained (14 1/2 oz each)
  • 1 tsp oregano dried, leaves
  • 1/2 tsp basil leaves
  • hot cooked spaghetti

Instructions
 

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