Chicken Cacciatore

Need maximum flavor with minimum effort? Try this Italian dish with braised chicken in a tomato-based sauce. Add onions, bell peppers and mushrooms and serve over cooked egg noodles – a delicious meal for the whole family in 40 minutes.

PREP
25
Minutes
COOKING
30
Minutes
SERVES
8
People
CALORIES
300
Per Serving
PROTEIN
32
Grams

Ingredients

3 Sanderson Farms® Boneless Skinless Chicken Breast Fillets, cut on the bias into ½" slices

5 Tablespoons olive oil, divided

3/4 teaspoon salt, divided

1/4 teaspoon ground black pepper

1/4 cup all-purpose flour

1/2 cup finely chopped onions

1/4 cup finely chopped celery

1/2 cup finely chopped green bell pepper

1/2 cup peeled and finely chopped carrots

2 cloves garlic, minced

1 cup sliced mushrooms

1 Tablespoon tomato paste

1/4 cup red cooking wine

1 (28-ounce) can crushed tomatoes

1 cup low sodium chicken broth

3/4 teaspoon Italian seasoning

crushed red pepper (optional)

cooked egg noodles (optional)

Shop This Recipe

Directions

1. Place 2 Tablespoons olive oil in a 5-quart Dutch oven and heat on medium high heat.

2. Season chicken with ½ teaspoon salt and black pepper.

3. Lightly coat chicken with flour discarding any excess.

4. Brown chicken in two batches, 1½ minutes per side. Add 2 Tablespoons olive oil to Dutch oven between batches.

5. Remove chicken from Dutch oven and set aside.

6. In the same Dutch oven, heat 1 Tablespoon olive oil.

7. Add the onion, celery, green bell peppers, carrots and garlic. Season with ¼ teaspoon salt. Sauté 5 minutes.

8. Add mushrooms. Sauté 3 minutes. Add tomato paste. Cook 2 minutes.

9. Add red cooking wine. Deglaze 1 minute.

10. Add tomatoes, chicken broth, Italian seasoning, crushed red pepper and browned chicken. Simmer on low 7 minutes, uncovered.

11. Serve over cooked egg noodles.

NUTRITION FACTS

Calories

300

Fat

12g

Saturated Fat

2.5g

Sodium

530mg

Carbohydrate

15g

Sugars

5g

Protein

32g