Hey Folks..Happy September...If you live where I do...It's still Summer Like Temperatures out and you may feel like fixing something fast and good.
So here is my recipe for Fast Chicken Cacciatore.
Lean chicken breasts cook quickly--in just 15 minutes compared to the hour-long braise in most cacciatore recipes. If you'd like more heat in the sauce, kick up the crushed red pepper to 1/2 teaspoon.
1 1/2 tablespoons olive oil, divided
1 1/2 teaspoons finely chopped fresh rosemary
1 teaspoon finely chopped garlic
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
1 cup thinly sliced onion
1 cup thinly sliced red bell pepper
1/2 cup thinly sliced green bell pepper
1 (8-ounce) package presliced cremini mushrooms
1/2 cup dry red wine (such as Chianti)
1/2 cup coarsely chopped fresh basil, divided
1/4 teaspoon crushed red pepper
1 (15-ounce) can crushed tomatoes
1. Combine 1 1/2 teaspoons oil, rosemary, garlic, salt, and black pepper in a small bowl, stirring with a whisk. Rub oil mixture evenly over chicken.
2.Heat a large skillet over medium-high heat.
3.Coat pan with cooking spray. Add chicken to pan; cook 2 minutes on each side (chicken will not be cooked through).
4.Remove chicken from pan. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion, bell peppers, and mushrooms; cook 4 minutes, stirring occasionally.
5.Add wine; cook 1 minute or until liquid is reduced by half.
6. Stir in 1/4 cup basil, crushed red pepper, and tomatoes; cook 1 minute.
7.Return chicken to pan; turn to coat.
8. Reduce heat; cover and simmer 15 minutes or until chicken is done.
9.Sprinkle with remaining 1/4 cup basil.
ENJOY! Eat Well My Friends!