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Chicken Cacciatore
8 ct. skinless boneless chicken breasts cut into 3 in. pieces
1 1/2 tbsp. extra virgin olive oil
2 cups mushrooms, sliced
2 cups onions, sliced
2 cups bell peppers, sliced
3 cloves garlic, minced
1-16 oz. canned crushed tomatoes w/ puree
2 tsp. Italian herb seasoning
2 tsp. lemon juice
2 tsp. balsamic vinegar
1 tsp. salt
1 tsp. pepper
1 cup flour
Season chicken with salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Saute chicken 3-4 minutes, turning frequently until browned. Remove from skillet and set aside. Reduce heat to medium and saute mushrooms, onions, bell pepper and garlic in the same skillet 3-4 minutes, stirring often. Stir in tomatoes and Italian seasoning. Return chicken and juices to skillet. Increase heat to high and bring to boil. Reduce heat and simmer uncovered for about 5 minutes. Stir in lemon juice before serving..Serve over rice.
8 ct. skinless boneless chicken breasts cut into 3 in. pieces
1 1/2 tbsp. extra virgin olive oil
2 cups mushrooms, sliced
2 cups onions, sliced
2 cups bell peppers, sliced
3 cloves garlic, minced
1-16 oz. canned crushed tomatoes w/ puree
2 tsp. Italian herb seasoning
2 tsp. lemon juice
2 tsp. balsamic vinegar
1 tsp. salt
1 tsp. pepper
1 cup flour
Season chicken with salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Saute chicken 3-4 minutes, turning frequently until browned. Remove from skillet and set aside. Reduce heat to medium and saute mushrooms, onions, bell pepper and garlic in the same skillet 3-4 minutes, stirring often. Stir in tomatoes and Italian seasoning. Return chicken and juices to skillet. Increase heat to high and bring to boil. Reduce heat and simmer uncovered for about 5 minutes. Stir in lemon juice before serving..Serve over rice.
