This chicken cacciatore recipe features lightly breaded chicken breasts with tomatoes, peppers, onions, mushrooms and garlic in a simple Italian spice blend. It’s an easy dish to prepare and includes options for stovetop cooking and baking. Both are equally delicious although different in both end product and timing.
Preparation:
Cook:
Level: Intermediate
Ingredients
- ⅔ cups All purpose flour
- ½ teaspoon Salt
- ¼ teaspoons Freshly ground black pepper
- 4 Boneless skinless chicken breasts
- 1 Large egg, beaten
- 2 tablespoons Vegetable oil
- 1 tbsp Olive oil
- 1 Onion, chopped
- 1 Green pepper, chopped
- 1 Yellow or red bell pepper, chopped
- 4 cloves minced garlic
- 1 tbsp Dried parsley
- 1 teaspoon Dried basil
- 1 box (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 Button Mushrooms In Quarters
Preparation
Combine flour, salt and pepper in a large resealable plastic bag. Dip the chicken in the beaten egg. Toss in the flour and shake to coat well.
Heat vegetable oil in a Dutch oven or heavy ovenproof skillet over medium heat. Add the chicken and brown on both sides. Once golden, transfer to a plate and set aside.
Add the olive oil to the same skillet over medium heat. Add onion and peppers, cook 2 to 3 minutes. Add the garlic, parsley and basil. Cook an additional 1 minute, stirring continuously.
Return the chicken to the skillet. Add the fire-roasted tomatoes, red wine and marinara. Cover the dish and put in the oven at 325ºF for 70 minutes. If cooking on the stovetop, cover and simmer for 25-30 minutes.
Meanwhile, add the butter to the skillet over medium heat. Cook the mushrooms until golden brown and add them to the pan about 10-15 minutes before the end of the dish.
