Tuesday, September 20, 2011

Low-Point Chicken Cacciatore

A hearty dish to warm you up during these chilly fall days. This wonderful chicken cacciatore with a combination of tomatoes, mushrooms, green peppers and more will give you a savory taste with every bite.

Low-Point Chicken Cacciatore
- 5, 4 oz. boneless, skinless chicken breasts
- salt and pepper to taste
- 1/4 cup flour
- 1 1/2 Tbs olive oil
- 1 small green bell pepper, chopped
- 1 tsp. onion powder or 1/4 cup chopped onion
- 1 garlic clove, chopped
- 1/2 cup white wine
- 1 1/2 Tbs capers
- 1/2 tsp. oregano
- 1, 14.5 oz. can diced tomatoes, with juice
- 1/4 cup chopped mushrooms
- 1 bay leaf, optional
- 1/2 cup chicken broth
- 1/2 tsp. red pepper flakes, optional
- 1/4 cup chopped fresh basil
- Pam cooking spray
Cut chicken into small cubes. Sprinkle with salt, pepper, and onion powder and dredge the chicken pieces through flour. Heat large skillet over medium-high heat with olive oil. Saute chicken, stirring occasionally to evenly cook, until brown (approximately six minutes). Remove chicken and spray same skillet with Pam cooking spray. Add the bell pepper and garlic and saute for about five minutes. Add wine and bay leaf and let cook until wine is reduced by half. Remove bay leaf and add capers, oregano, tomatoes, mushrooms, chicken broth, and red pepper flakes. Return the chicken to the skillet and simmer for about 15 minutes (or until chicken is cooked through). Sprinkle with fresh basil and serve over rice, noodles, or tortellini and enjoy. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - About 6 cups
Serving size - 1 cup
Points per serving - 4

"If we're growing, we're always going to be out of our comfort zone." - John Maxwell

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