One evening, way back when, Alice, my mother-in-law, cooked chicken cacciatore for dinner. It was new to me, and I thought it was delicious, but then, about everything she cooked was delicious to me, except for her liver and onions. Bill can only dream about his mothers’ liver and onions now…
|Only pic, we were hungry, and wanted to eat!|
I lost her chicken cacciatore recipe somewhere over time, but I remember it had a long list of ingredients, including red wine, and it simmered a good while.
My version takes little time to prepare, is about as easy as it gets, but tastes like it took a lot longer. It’s a guest-worthy dish!
I use lean chicken breasts; chicken thighs would work well too. It’s definitely a recipe you can play around with. So try this or come up with your own version ~ maybe with capers, or olives added, a little chicken broth, celery or rosemary…
Easy Chicken Cacciatore
4 skinless chicken breasts
2 (14 ounce) can diced tomatoes with green peppers and onions
1 (8 ounce) can sliced mushrooms, drained
½ teaspoon red pepper flakes
4 cloves garlic, minced
1 teaspoon seasoned pepper
Spray non-stick skillet with cooking spray.
Brown chicken in hot skillet over medium-high heat.
Add remaining ingredients, bring to a boil.
Lower heat to a simmer,
Cook 30-40 minutes until tender.
Serve with noodles or rice.
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!