Printable | Taste of Home

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
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

Printed from tasteofhome.com Sep 6, 2008

-----------------------Fold------------------------

Chicken Cacciatore cont.

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. Serve over spaghetti if
desired.

Yield: 6 servings.