tammysfreebies
10-23-2001, 07:26 PM
The Fastest & Easiest Chicken Cacciatore Around
1 large onion
1 tablespoon olive oil
1 pound boneless skinless chicken breast halves
1 package (8 ounces) sliced mushrooms
1 jar (16 ounces) good-quality basil-and-tomato marinara sauce (about 2 cups)
1/4 teaspoon dried red pepper flakes
1. Coarsely chop the onion.
2. Place oil in a large nonstick skillet over high heat. Add onion and mushrooms and cook, stirring often, for 5 minutes, or until the onion is tender. Meanwhile, cut the chicken breasts into 1-inch chunks.
3. Push the vegetables aside, add the chicken and cook for 3 to 4 minutes,
turning the pieces often, until the chicken is lightly browned.
4. Add the marinara sauce and pepper flakes, reduce heat to medium and simmer 5 to 6 minutes more or until chicken is cooked through.
Tips:
* Buy boneless chicken breasts in bulk next time they are on sale at your
supermarket. Remove any of the yellow fat on the meat, cut into chunks and
freeze in the proper quantities for this recipe and for soups and stews.
* You can cook the chicken right from the freezer; the frozen meat might
release a bit more liquid than usual while cooking, which can keep the meat
from browning as well as it does when thawed and patted dry.
* Add chopped green pepper from the salad bar to the pan with the onions and
mushrooms.
* Use a high-quality brand of marinara sauce, one minimal, if any, corn syrup
or sugar.
* Leaving the chicken uncovered while it cooks will allow the sauce to
thicken slightly, and help prevent overcooking the chicken.
* With pasta: Serve the cacciatore over a bed of fresh spinach fettuccine or
other pasta.
* With cheese: Lay slices of Provolone or scatter shredded mozzarella and
Parmesan cheese over the chicken for the last 2 to 3 minutes of the cooking
time; spoon over pasta or toasted halves of hero rolls.
ENJOY! :)44
1 large onion
1 tablespoon olive oil
1 pound boneless skinless chicken breast halves
1 package (8 ounces) sliced mushrooms
1 jar (16 ounces) good-quality basil-and-tomato marinara sauce (about 2 cups)
1/4 teaspoon dried red pepper flakes
1. Coarsely chop the onion.
2. Place oil in a large nonstick skillet over high heat. Add onion and mushrooms and cook, stirring often, for 5 minutes, or until the onion is tender. Meanwhile, cut the chicken breasts into 1-inch chunks.
3. Push the vegetables aside, add the chicken and cook for 3 to 4 minutes,
turning the pieces often, until the chicken is lightly browned.
4. Add the marinara sauce and pepper flakes, reduce heat to medium and simmer 5 to 6 minutes more or until chicken is cooked through.
Tips:
* Buy boneless chicken breasts in bulk next time they are on sale at your
supermarket. Remove any of the yellow fat on the meat, cut into chunks and
freeze in the proper quantities for this recipe and for soups and stews.
* You can cook the chicken right from the freezer; the frozen meat might
release a bit more liquid than usual while cooking, which can keep the meat
from browning as well as it does when thawed and patted dry.
* Add chopped green pepper from the salad bar to the pan with the onions and
mushrooms.
* Use a high-quality brand of marinara sauce, one minimal, if any, corn syrup
or sugar.
* Leaving the chicken uncovered while it cooks will allow the sauce to
thicken slightly, and help prevent overcooking the chicken.
* With pasta: Serve the cacciatore over a bed of fresh spinach fettuccine or
other pasta.
* With cheese: Lay slices of Provolone or scatter shredded mozzarella and
Parmesan cheese over the chicken for the last 2 to 3 minutes of the cooking
time; spoon over pasta or toasted halves of hero rolls.
ENJOY! :)44