Fast Skillet Chicken Cacciatore

I’m telling you folks, if you are looking for delicious light recipes and you don’t subscribe to Cooking Light Magazine, you’re missing out.  I had only gone through half the cookbook and had dog-eared a ton of recipes.  Tonight is another recipe from this month’s issue.  I know that I knew what chicken cacciatore was, but, I’m not sure I had ever had it before.  So I figured, why not give this recipe a shot?  It was labeled as “fast” so what did I have to lose?

This is a great hearty fall meal that will fill you up without feeling heavy or greasy or filled with cream and butter.  In the magazine they paired it with polenta rounds.  I intended to do the same but, I didn’t make it to the store so I ended up serving it over mini pasta shells and it was great!  If you like peppers and mushrooms and rich tomato sauce, this recipe is for you.

Chicken Cacciatore

Fast Skillet Chicken Cacciatore

Ingredients

1 1/2 tablespoons olive oil, divided
1 1/2 teaspoons finely chopped fresh rosemary
1 teaspoon finely chopped garlic
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1 cup thinly sliced onion
1 cup thinly sliced red bell pepper
1/2 cup thinly sliced green bell pepper
1 (8-ounce) package presliced cremini mushrooms
1/2 cup dry red wine (such as Chianti)
1/2 cup coarsely chopped fresh basil, divided
1/4 teaspoon crushed red pepper
1 (15-ounce) can crushed tomatoes

Preparation

Combine 1 1/2 teaspoons oil, rosemary, garlic, salt, and black pepper in a small bowl, stirring with a whisk. Rub oil mixture evenly over chicken. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 2 minutes on each side (chicken will not be cooked through). Remove chicken from pan. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion, bell peppers, and mushrooms; cook 4 minutes, stirring occasionally. Add wine; cook 1 minute or until liquid is reduced by half. Stir in 1/4 cup basil, crushed red pepper, and tomatoes; cook 1 minute. Return chicken to pan; turn to coat. Reduce heat; cover and simmer 15 minutes or until chicken is done. Sprinkle with remaining 1/4 cup basil.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s