Description
This Chicken Cacciatore Recipe is lightly breaded chicken breasts with tomatoes, bell peppers, onions, mushrooms and garlic in a simple blend of Italian spices. It is an easy dish to prepare and includes options for both stove top and baking. Both are equally delicious albeit different in both finished product and time.
Ingredients
- ⅔ cups All-purpose Flour
- ½ teaspoons Salt
- ¼ teaspoons Fresh Ground Black Pepper
- 4 Boneless, Skinless Chicken Breasts
- 1 Large Egg, Beaten
- 2 Tablespoons Vegetable Oil
- 1 Tablespoon Olive Oil
- 1 Onion, Chopped
- 1 Green Bell Pepper, Chopped
- 1 Yellow Or Red Bell Pepper, Chopped
- 4 cloves Garlic, Minced
- 1 Tablespoon Dried Parsley
- 1 teaspoon Dried Basil
- 1 can (14 1/2 Oz. Size) Fire-roasted Diced Tomatoes
- ½ cups Dry Red Wine
- ½ cups Marinara Or Tomato Sauce
- 2 Tablespoons Butter
- 8 ounces, weight Cremini Or White Buttons Mushrooms Quartered
Preparation
Combine flour, salt and pepper in large resealable plastic bag. Dunk chicken in beaten egg. Toss it in the flour and shake to coat.
Heat vegetable oil in Dutch oven or heavy ovenproof skillet over medium heat. Add chicken and brown on both sides. Once browned, move to plate and set aside.
Add olive oil to same pan over medium heat. Add onion and bell peppers, cook for 2–3 minutes. Add garlic, parsley and basil. Cook for additional 1 minute, stirring continuously.
Return chicken to pan. Add fire roasted tomatoes, red wine and marinara. Cover pan and place in 325ºF oven for 70 minutes. If cooking on the stovetop, cover and simmer for 25–30 minutes.
Meanwhile, add butter to skillet over medium heat. Cook mushrooms until golden brown and add to the pot about 10–15 minutes before dish is scheduled to be done.
