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| Home -> [Chicken, Italian, Poultry, Skillet & Wok, Western European] -> [Chicken cacciatore (electric skillet) Recipe] |
Chicken cacciatore (electric skillet)
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Chicken, Italian, Poultry, Skillet & Wok, Western European |
Rating: |
0 |
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Ingredients:
| 6
| | Boneless, skinless chicken | | | -breast halves | | | (about 1 ?pounds) | | 1/3
| cup | All-purpose flour | | 1/2
| tsp | Salt | | 1/4
| tsp | Pepper | | 1/4
| cup | Oil | | 1
| large | Onion, sliced and separated | | | -into rings | | 1
| large | Green pepper, cut into | | | -strips | | 1/2
| lbs | Fresh mushrooms, sliced | | 2
| | Cloves garlic, minced | | 3
| can | Italian tomatoes (14 ?Oz | | | -each), undrained | | 1
| tsp | Dried oregano leaves | | 1/2
| tsp | Dried basil leaves | | | Hot cooked spaghetti |
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Procedures:
| 1 | Preheat 12-inch electric skillet to 350°F. | | 2 | Combine flour, salt and pepper; dredge chicken. | | 3 | Add 2 tablespoons oil to skillet; saute chicken for 4 minutes on each side, until golden brown. | | 4 | Remove chicken and set aside. | | 5 | Add remaining oil to skillet; saute onion and the next 3 ingredients until onions are translucent, about 4 minutes. | | 6 | Stir in tomatoes and spices, breaking up tomatoes with spoon. | | 7 | Bring to a boil, then reduce heat to 225°F and simmer, uncovered, for 10 minutes stirring occasionally. | | 8 | Add the chicken; cook for 15 minutes longer until chicken is done. | | 9 | Serve over hot cooked spaghetti. | | 10 | serves 4 to 6. |
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