Monday, February 25, 2008

Chicken Cacciatore

This is one of my sister's favorite dishes that I've made and it was a big hit in our family, so I thought I'd share it here. I got this recipe out of the Taste of Home's Annual Recipes cookbook for 2006.

This meal can be served on both pasta, or rice, and can even stand alone for those watching carbs. We use whole wheat pasta with our's and it's been fantastic!

Chicken Cacciatore

1/4 cup all-purpose flour
4 boneless skinless chicken breasts
2 tbsp. olive oil
1/4 lb. sliced mushrooms (we're cheap and used canned mushrooms slices)
1 medium onion, thinly sliced
1 garlic clove, minced
1 can (14.5 oz) diced tomatoes, undrained
3/4 cup frozen pearl onions, thawed
1/2 cup chicken broth
3 tbsp. tomato paste
1/2 tsp. dried basil
1/4 tsp. salt
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1/8 tsp. pepper
1 bay leaf
1/2 cup whole pitted ripe olives
hot cooked pasta or rice

Place flour in a large resealable plastic bag; add chicken and shake to coat. In a large skillet, brown chicken in oil on both sides. Remove chicken to a greased 9x13" baking dish.

In the same skillet, saute the mushrooms, onion and garlic until tender. Add the tomatoes, pearl onions, broth, tomato paste, and seasonings. Bring to a boil; pour over chicken. Cover and bake at 350 degrees for 45 minutes or until chicken juices run clear. Add olives and bake 15 minutes longer. Discard bay leaf. Serve with pasta or rice.