Fast Cooking Chicken Cacciatore

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.


INGREDIENTS:
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

Cooking spray

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

DIRECTIONS:

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!