Fat Content Of Chicken Cacciatore

Servings: Makes 6
Nutrition information per serving:

6 Small

Chicken breast halves, skinned

2 Tablespoons

Olive oil

3 Cups

Small fresh mushrooms

2 Medium

Sweet red or green peppers, cut into strips

1 Large

Onion, thinly sliced and separated into rings

2 Cloves

Garlic, minced

1/2 Cup

Dry white wine

1 Small

Chili pepper, seeded and finely chopped

1 Can (28 oz)

Tomatoes, cut up

2 Tablespoons

Tomato paste

2 Tablespoons

Lemon juice

2 Teaspoons

Dried basil, crushed

1 Teaspoon

Sugar

1 Teaspoon

Dried thyme, crushed

1/2 Teaspoon

Salt and pepper

Hot cooked penne (optional)

  1. In a heavy 12 inch skillet brown chicken in hot oil on all sides (4 to 5 minutes only). Remove chicken and set aside.
  2. Add mushrooms, sweet pepper, onions, and garlic to skillet. Cook until the vegetables are tender.
  3. Add wine and chili to vegetable mixture. Bring to a boil, reduce heat and simmer, uncovered until almost all liquid evaporates. Add undrained tomatoes, tomato paste, lemon juice, basil, thyme, sugar, salt and pepper.
  4. Return chicken to pan, simmer, uncovered for 15 minutes or until chicken is tender and no longer pink. Or bake, uncovered, in 350F oven for 10 to 15 minutes. Serve over cooked pasta.

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