Post by Loupy on Feb 21, 2019 21:03:30 GMT -7
Easy 30-Minute Chicken Cacciatore
From: Sheela Prakash @ www.thekitchn.com/chicken-cacciatore-266015?
This easy dinner is the perfect solution when you’re tired of cooking boneless, skinless chicken breasts the same old way. The meat comes out super moist here since it’s cooked in a saucy mixture of white wine and diced tomatoes, and the whole dish stays interesting thanks to a mix of colorful vegetables you’ll get in every bite.
Serves: 4
INGREDIENTS
4 boneless, skinless chicken breasts (about 2 pounds total), pounded to 1/2-inch thick
2 tablespoons olive oil, divided
1/2 medium yellow onion, thinly sliced
8 ounces cremini mushrooms, trimmed and sliced (about 2 1/2 cups)
1 medium red bell pepper, stemmed, seeded, and thinly sliced
3 cloves garlic, minced
1 tablespoon chopped fresh rosemary leaves
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 (14.5-ounce) can diced tomatoes
1/2 cup dry white wine
2 tablespoons chopped fresh parsley leaves
Cooked pasta or creamy polenta, for serving (optional)
INSTRUCTIONS
Thoroughly pat the chicken dry with paper towels.
Generously season all over with salt and pepper.
Heat 1 tablespoon of the oil in a 10-inch or larger skillet over medium-high heat shimmering.
Working in batches if needed, add the chicken and sear until deeply browned on the bottom, 5 to 7 minutes.
Flip the chicken and sear until the other side is well browned, 5 to 7 minutes.
Transfer the chicken to a plate; set aside.
Add the remaining 1 tablespoon oil to the skillet.
Add the onion, mushrooms, bell pepper, garlic, and rosemary, and cook, scraping up the browned bits at the bottom of the pan, until softened and tender, 6 to 8 minutes.
Stir in the tomatoes and their juices, wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Return the chicken to the pan and simmer uncovered until the sauce has reduced slightly and the chicken is cooked through, 2 to 3 minutes.
Sprinkle with the parsley before serving over pasta or polenta if desired.
RECIPE NOTES
Storage: Leftovers will keep in an airtight container in the refrigerator for up to 4 days.
Nutritional Information
Calories 457
Total Fat: 14.3g
Sat Fat: 2.5g
Carbs: 10.8g
Fiber: 3.3g
Sugars: 5.7g
Protein: 64.1g
Sodium: 376mg
From: Sheela Prakash @ www.thekitchn.com/chicken-cacciatore-266015?
This easy dinner is the perfect solution when you’re tired of cooking boneless, skinless chicken breasts the same old way. The meat comes out super moist here since it’s cooked in a saucy mixture of white wine and diced tomatoes, and the whole dish stays interesting thanks to a mix of colorful vegetables you’ll get in every bite.
Serves: 4
INGREDIENTS
4 boneless, skinless chicken breasts (about 2 pounds total), pounded to 1/2-inch thick
2 tablespoons olive oil, divided
1/2 medium yellow onion, thinly sliced
8 ounces cremini mushrooms, trimmed and sliced (about 2 1/2 cups)
1 medium red bell pepper, stemmed, seeded, and thinly sliced
3 cloves garlic, minced
1 tablespoon chopped fresh rosemary leaves
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 (14.5-ounce) can diced tomatoes
1/2 cup dry white wine
2 tablespoons chopped fresh parsley leaves
Cooked pasta or creamy polenta, for serving (optional)
INSTRUCTIONS
Thoroughly pat the chicken dry with paper towels.
Generously season all over with salt and pepper.
Heat 1 tablespoon of the oil in a 10-inch or larger skillet over medium-high heat shimmering.
Working in batches if needed, add the chicken and sear until deeply browned on the bottom, 5 to 7 minutes.
Flip the chicken and sear until the other side is well browned, 5 to 7 minutes.
Transfer the chicken to a plate; set aside.
Add the remaining 1 tablespoon oil to the skillet.
Add the onion, mushrooms, bell pepper, garlic, and rosemary, and cook, scraping up the browned bits at the bottom of the pan, until softened and tender, 6 to 8 minutes.
Stir in the tomatoes and their juices, wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Return the chicken to the pan and simmer uncovered until the sauce has reduced slightly and the chicken is cooked through, 2 to 3 minutes.
Sprinkle with the parsley before serving over pasta or polenta if desired.
RECIPE NOTES
Storage: Leftovers will keep in an airtight container in the refrigerator for up to 4 days.
Nutritional Information
Calories 457
Total Fat: 14.3g
Sat Fat: 2.5g
Carbs: 10.8g
Fiber: 3.3g
Sugars: 5.7g
Protein: 64.1g
Sodium: 376mg
