Try this Quick Chicken Cacciatore recipe, or contribute your own.
Suggest a better description1) Place flour in a shallow bowl. Cut each chicken breast in half on the diagonal to make about 4 roughly equal portions; sprinkle with 1/8 teaspoon salt and pepper. Dredge the chicken in the flour and transfer to a plate. Reserve 2 tablespoons of the flour.
2) Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken and cook untill brown on both sides, about 2 minutes per side. Transfer to a plate.
3) Add the remaining tablespoon oil to the pan. Add mushrooms, onion, rosemary, and the remaining 1/8 teaspoon salt, and cook, stirring frequently, until the onion is soft and golden brown, about 5 minutes. Sprinkle the vegtables with the resvered flour and cokk, stirring, until coated. Add wine to the pan and cook, stirring for 1 minute. Add draind tomatoes, broth, roasted red peppers, and olives; bring to a lively simmer over medium to low heat.
4) Return the chicken to the pan and continue cooking, stirring once or twice until the liqud has thickened slightly and the chicken is cooked all the trough, about 10 minutes. Serve the chicken with the sauce granished in rosemary, if desired.
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Serving Size: 1 Serving (153g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 87 | ||
Calories from Fat: 32 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 142.8mg | 5 % | |
Potassium 272.1mg | 7 % | |
Total Carbohydrate 9.9g | 3 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 8.8g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 87
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