Tuesday, March 22, 2016

Skillet Chicken Cacciatore

Lately, the weather has been so odd here in the Upper Peninsula of Michigan. We had gorgeous end of February and beginning of March weather that was close to in the 60's (and not at all normal for us this time of year). Then we got hit with snow again, had it melt, and now it is again currently snowing and back down to the 20's! This is a perfect cold weather comfort dish. It is packed with vegetables, topped with sharp Parmesan and sits in a wine sauce...and if that isn't enough to get you warm, you've already opened a bottle of red wine! It's perfect!


1 1/2 Tbs. olive oil
1 tsp. fresh rosemary, chopped
2 cloves garlic, chopped
1/4 tsp. salt and fresh cracked pepper
4 boneless, skinless chicken breast halves
1 c. onion, thin sliced
1 c. red bell pepper, thin sliced
1/2 c. green bell pepper, thin sliced
1 (8 oz.) pkg. cremini mushrooms, presliced
1/2 c. red wine (I used Cabernet Sauvignon)
1/4 c. fresh basil, chopped
1/4 tsp. crushed red pepper
14.5 oz. can petite diced tomatoes (with liquid)
1/4 c. shredded Parmesan cheese

In a small bowl, add the olive oil, rosemary, chopped garlic, salt and pepper. Place the chicken into the bowl and rub the mixture over the chicken breasts. Heat a large skillet to medium high heat. Pour in the chicken and oil and cook the chicken for two minutes on each side. Remove the chicken from the pan (yes, it will not be done at this point).

In the same pan, add the onion, bell peppers and mushrooms and cook for four minutes stirring occasionally. The peppers will start to become softened and the mushrooms will be about half cooked at this point. Add in the wine and continue to cook for one minute.

Stir in the basil, crushed red pepper and tomatoes and continue to cook for one minute, stirring occasionally.

Add the chicken back to the pan and cover with a lid. Simmer the chicken for 15 minutes longer or until the middle of the chicken is no longer pink.

I served this dish with a side of spicy red chilli noodles that were sauteed in butter, garlic and spinach. You could use rice, polenta, another kind of pasta or serve as is.

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