Chicken Cacciatore (electric Skillet)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Italian, Poultry | 4 | Servings |
INGREDIENTS
| 6 | Boneless, skinless chicken | |
| breast halves | ||
| about 1 1/2 pounds | ||
| 1/3 | c | All-purpose flour |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 1/4 | c | Oil |
| 1 | Onion, sliced and separated | |
| into rings | ||
| 1 | Green pepper, cut into | |
| strips | ||
| 1/2 | lb | Fresh mushrooms, sliced |
| 2 | Cloves garlic, minced | |
| 3 | Italian tomatoes, 14 1/2 Oz | |
| each undrained | ||
| 1 | t | Dried oregano leaves |
| 1/2 | t | Dried basil leaves |
| Hot cooked spaghetti |
INSTRUCTIONS
Preheat 12-inch electric skillet to 350F. Combine flour, salt and pepper; dredge chicken. Add 2 tablespoons oil to skillet; saute chicken for 4 minutes on each side, until golden brown. Remove chicken and set aside. Add remaining oil to skillet; saute onion and the next 3 ingredients until onions are translucent, about 4 minutes. Stir in tomatoes and spices, breaking up tomatoes with spoon. Bring to a boil, then reduce heat to 225 F and simmer, uncovered, for 10 minutes stirring occasionally. Add the chicken; cook for 15 minutes longer until chicken is done. Serve over hot cooked spaghetti. Serves 4 to 6. Posted by Fred Peters. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 373
Calories From Fat: 163
Total Fat: 18.3g
Cholesterol: 73.1mg
Sodium: 1002.3mg
Potassium: 735.6mg
Carbohydrates: 16.9g
Fiber: 2.5g
Sugar: 4.4g
Protein: 34.7g