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Monday, October 20, 2008

Chicken Cacciatore

I have to say, I have the hardest time saying this. If I am not paying attention to what I am saying, 99% of the time, I end up saying "kitchen chacatore" I know...I am a silly. But oh well...I made this the first time I cooked for David. I love it. It is simple to make and is very easy to do.

4 boneless, skinless chicken breast halves
3 tbsp all purpose flour
¼ tsp salt
1/8 tsp black pepper
2 tbsp olive oil
1 cup chopped onion
1 package sliced button mushrooms
2 tsp chopped garlic
1 can diced Italian seasoned tomatoes, drained no salt added
¾ cup white wine
2 tbsp tomato paste
12 ounces whole wheat fettuccine, cooked

Dust chicken breast pieces with flour to coat. Season with salt and black pepper. In a large nonstick skillet, heat oil over medium high heat. Add chicken; cook for 3 minutes per side. Remove to a plate and set aside. Add onion, mushrooms and garlic to skillet. Reduce heat to medium; cook for 5 minutes stirring occasionally. Add well-drained tomatoes, wine and tomato paste. Bring to a boil. Add chicken and tuck into the sauce. Cook on medium low heat, partially covered for 8 minutes, until chicken reaches 160 degrees on an instant read thermometer. Serve with fettuccine.