Chicken Cacciatore 6 boneless skinless chicken breast halves (4 ounces each) 1 teaspoon salt, divided 1/8 teaspoon pepper 2 tablespoons olive oil, divided 1 medium green pepper, chopped 1/2 pound fresh mushrooms, sliced 4 garlic cloves, minced 1 can (15 ounces) tomato puree 1 can (14-1/2 ounces) stewed tomatoes, cut up 1 tablespoon balsamic vinegar 2 teaspoons sugar 1-1/2 teaspoons dried basil 1-1/2 teaspoons dried oregano Printed from tasteofhome.com Sep 6, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Chicken Cacciatore cont. 1/4 teaspoon crushed red pepper flakes 1/4 cup minced fresh parsley Hot cooked spaghetti, optional Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large nonstick skillet, brown chicken in 1 tablespoon oil. Remove and set aside. In the same skillet, saute the green pepper, mushrooms and garlic in remaining oil until vegetables are tender. Add the tomato puree, stewed tomatoes, vinegar, sugar, basil, oregano, red pepper flakes, remaining salt and reserved chicken. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in parsley. Simmer, uncovered, 15 minutes longer or until sauce is thickened. Printed from tasteofhome.com Sep 6, 2008 Copyright Reiman Media Group, Inc © 2008

	Chicken Cacciatore Serve over spaghetti if desired. Yield: 6 servings. Printed from tasteofhome.com Sep 6, 2008 Copyright Reiman Media Group, Inc © 2008