Pattys Garden of Eating for April 9th QUICK CHICKEN CACCIATORE ¼ CUP ALL-PURPOSE FLOUR 2 8-OUNCE BONELESS, SKINLESS CHICKEN ¼ TEASPOON SALT, DIVIDED ¼ TEASPOON PEPPER 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED 8 OUNCES MUSHROOMS, QUARTERED 1 SMALL ONION, SLICED 2 TEASPOONS CHOPPED FRESH ROSEMARY OR ¾ DRIED, PLUS MORE FOR GARNISH ½ CUP DRY WHITE WINE 1 14 OUNCE CAN NO-SALT-ADDED DICED TOMATOES, DRAINED 1 CUP REDUCED-SODIUM CHICKEN BROTH ¾ CUP SLICED JARRED ROASTED RED PEPPERS, RINSED ¼ CUP QUARTERED KALAMATA OLIVES (OPTIONAL) 1. PLACE FLOUR IN A SHALLOW BOWL. CUT EACH CHICKEN BREAST IN HALF ON THE DIAGONAL TO MAKE 4 ROUGHLY EQUAL PORTIONS; SPRINKLE WITH SALT AND PEPPER. DREDGE THE CHICKEN IN FLOUR AND TRANSFER TO PLATE. 2. HEAT 1 TABLESPOON OIL IN A LARGE SKILLET OVER MEDIUM HEAT. ADD CHICKEN AND COOK UNTIL BROWNED ON BOTH SIDES. ABOUT 2 MINUTES ON EACH SIDE. TRANSFER TO PLATE 3. ADD THE REMAINING 1 TABLESPOON OIL TO THE PAN. ADD MUSHROOMS, ONION, ROSEMARY AND THE REMAINING SALT AND COOK, STIRRING FREQUENTLY, UNTIL THE ONION IS SOFT AND GOLDEN BROWN, ABOUT 5 MINUTES. SPRINKLE THE VEGETABLES WITH THE RESERVED FLOUR AND COOK, STIRRING, UNTIL COATED. ADD WINE TO THE PAN AND COOK, STIRRING FOR 1 MINUTE. ADD DRAINED TOMATOES, BROTH, ROASTED RED PEPPERS AND OLIVES; BRING TO A LIVELY SIMMER OVER MEDIUM HEAT. 4. RETURN THE CHICKEN TO THE PAN AND CONTINUE COOKING, STIRRING ONCE OR TWICE, UNTIL THE LIQUID HAS THICKENED SLIGHTLY AND THE CHICKEN IS COOKED THROUGH ABOUT 10 MINUTES. SERVE CHICKEN WITH THE SAUCE, GARNISHED WITH ROSEMARY, IF DESIRED.
Posted on: Wed, 09 Apr 2014 19:00:06 +0000
Trending Topics
Recently Viewed Topics
© 2015