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Chicken Cacciatore
Serves 6
Surprisingly easy and incredibly tasty.
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Ingredients:
| 2 lb chicken breasts |
| 1/2 cup chopped yellow onion |
| 2 cloves garlic, minced |
| 1 tablespoons cooking oil |
| 1 cup sliced fresh mushrooms |
| 1 can tomato sauce, 8 oz. |
| 1 can diced tomato, undrained, 8 oz. |
| 1/2 cup dry white wine |
| 1/2 cup chicken broth |
| 2 teaspoons dried basil |
| 1 bay leaf |
| 1/4 teaspoon salt |
| 1/4 teaspoon ground black pepper |
| 4 teaspoons cornstarch |
| 2 tablespoons cold water |
| 2 cups cooked fettuccine |
Directions:
- Pour cooking oil in a large skillet and bring to medium-high heat. Reduce heat to medium once oil is hot. Cook chicken, onion, and garlic in hot oil for about 15 minutes or till chicken is lightly browned.
- Stir together mushrooms, tomato sauce, diced tomatoes, white wine, chicken broth, basil, bay leaf, salt and pepper in a separate skillet over medium heat.
- Pour sauce over chicken in the skillet. Bring to boiling then reduce heat to low. Cover and simmer for about 30 minutes, until chicken is no longer pink.
- Remove chicken from the skillet and transfer chicken to a platter. Cover with aluminum foil. Discard the bay leaf. Stir together cornstarch and cold water in a glass. Once cornstarch is mixed, pour it into the tomato mix and stir together. Cook and stir over low heat until bubbly.
- Place cooked fettuccine on serving plates. Place chicken on top of noodles and pour sauce over top.
| Course: | Dinner |
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