From:http://www.eatingwell.com/recipes/quick_chicken_cacciatore.htmlQuick Chicken Cacciatore
This model of the classic Italian recipe, chicken cacciatore, is done in half the time of the majority of traditional variants, but is still full of rich flavor thanks to a lot of herbs, tomatoes and mushrooms.
Makes: 4 servings /Active Time: 40 minutes /Absolute Time: 40 minutes
- 1/4 cup all-purpose flour
- 2 8-oz boneless, skinless chicken breasts
- 1/4 teaspoon salt, divided
- 2 tablespoons extra virgin olive oil, divided
- 8 ounces mushrooms, quartered
- 1 small onion, sliced
- 1/2 cup dry white wine
- 1 14-ounce can no-salt-added diced tomatoes, drained
- 3/4 cup sliced jarred roasted red peppers
Place flour in a shallow bowl. Cut each chicken breast on the diagonal to make 4 roughly equal parts; scatter with 1/8 teaspoon salt and pepper. Dredge the chicken in the flour and transport to your plate. Reservation 2 tablespoons of the flour.Warm 1 tablespoon oil in a big skillet over moderate heat. Add the chicken and cook until browned on both sides, about 2 minutes per side. Transfer to a plate.
Add the remaining 1 tbsp oil to the pan. Add onion, mushrooms, rosemary along with the remaining 1/8 teaspoon salt and cook, stirring frequently, until the onion is soft and golden brown, about 5 minutes. Scatter the vegetables with all the reserved flour and cook, stirring. Add wine and cook, stirring, for 1 minute. Add drained tomatoes, broth, roasted red peppers and olives; bring to a lively simmer over medium-low heat.Return the chicken to the pan and continue cooking, stirring once or twice, before the liquid has thickened somewhat as well as the chicken is cooked through . Serve the chicken with all the sauce, garnished with rosemary, if wanted.
Nutrition Bonus: Vitamin C (27% daily value), Vitamin A (21% dv)
Carbohydrate Portions: 1 1/2