Simple Chicken Cacciatore

Mar 07, 2013 in poultry, italian, food memories, recipes, sauces, chicken. Read the original on: Taste As You Go

After being delayed in Connecticut for a few days, I'm finally back home in Pennsylvania. Unfortunately, my car didn't make it back with me. It's currently at my father's house until we can come up with a plan to sell it. Foregoing the necessary repairs was a difficult choice to make, especially since that car was the first thing I ever fully owned outright, but it didn't make sense to me to sink that much money into a car that was inevitably going to need more repairs.

Now I get to spend time researching new cars... Fun, right?

Sure, being stuck in Connecticut was frustrating and inconvenient, but it could have been worse. I was fortunate to have the hospitality and generosity of my parents and the company of their new cockapoo puppy.

Cuddling with Chloe certainly lessened the sting of the car situation.

And so did my stepmother's cooking. She always spoils me with great food when I'm there, and this time was no exception.

Although we didn't have her Chicken Cacciatore this time around, it is one of my favorite meals to have when I visit. I've been sitting on the recipe for a while and thought it was appropriate to share it with you all now. Call it somewhat of a tribute to my parents for all they've done for me, especially over the past few days.

My stepmother usually serves this with fettucine, but you can see that Stephen and I served it over a combination of penne and rotini (to finish up two nearly-empty boxes of pasta). What you serve the Chicken Cacciatore with is completely up to you.

I hope you enjoy this dish as much as I do! :)

Simple Chicken Cacciatore

Printable Recipe
INGREDIENTS

3 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
4 boneless, skinless chicken breast halves
2 tablespoons extra-virgin olive oil
1 cup white onion, diced
8 ounces white button mushrooms, sliced
2 teaspoons garlic, minced
1 14.5-ounce can diced Italian-seasoned tomatoes, drained
3/4 cup white wine
2 tablespoons tomato paste

INSTRUCTIONS

In a shallow dish, combine the flour with the salt and pepper.
Coat the chicken breast halves on both sides with the flour mixture. Shake off the excess and place the coated chicken on a plate.
In a large non-stick skillet, heat the olive oil over medium heat. Add the chicken and cook for 3 minutes. Turn the chicken and cook for an additional 3 minutes. Remove the chicken to a plate and set aside.
Add the onion, mushrooms, and garlic to the skillet. Cook for 5 minutes.
Add the diced tomatoes, wine, and tomato paste. Bring to a boil.
Add chicken back to the pan and tuck into sauce. Lower the heat to medium-low and cook, partially covered, for 8 minutes.
Remove the chicken and dice. Return the chicken pieces to the sauce and stir to combine.
Serve over 12 ounces of your favorite cooked pasta.

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