Chicken Cacciatore (Electric Skillet) Recipe




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Chicken; Italian; Poultry


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Chicken Cacciatore (Electric Skillet) Recipe


 

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“That fellow Béchameil has all the luck! I was serving breast of chicken á la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.”
Duke of Escars, 17th century

 

“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious chicken dish on the buffet table at some fance dress ball?”
X. Marcel Boulestin, chef.

 

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Chicken Cacciatore (Electric Skillet)

 

Ingredients

6 boneless, skinless chicken breast h, alves
1 (about 1 1/2 pounds)
1/3 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1/4 cup oil
1 large onion, sliced and separated into ri, ngs
1 large green pepper, cut into strips
1/2 lb fresh mushrooms, sliced
2 cloves garlic, minced
3 can italian tomatoes (14 1/2 oz, each),, undrained
1 tsp dried oregano leaves
1/2 tsp dried basil leaves
1 hot cooked spaghetti



 

Preparation

Preheat 12-inch electric skillet to 350F. Combine flour, salt and
pepper; dredge chicken. Add 2 tablespoons oil to skillet; saute
chicken for 4 minutes on each side, until golden brown. Remove
chicken and set aside. Add remaining oil to skillet; saute onion and
the next 3 ingredients until onions are translucent, about 4 minutes.
Stir in tomatoes and spices, breaking up tomatoes with spoon. Bring
to a boil, then reduce heat to 225 F and simmer, uncovered, for 10
minutes stirring occasionally. Add the chicken; cook for 15 minutes
longer until chicken is done. Serve over hot cooked spaghetti.

Serves 4 to 6.

Posted by Fred Peters.

 

 

Servings: 4