Recipe

Healthy Chicken Cacciatori Recipe

	Hikergirl / All my dishes 1 year ago This can be fairly healthy but very hearty and delicious! I serve it with brown rice, but you can serve it with any kind of pasta. I use low-sodium broth and canned tomotoes, not for health reasons, but because I like to control the amount of salt... More Prep:30m Cook:40m Servings:6	Hikergirl
	chicken italian peppers mushrooms

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Ingredients

3 lbs. chicken breasts (unless you prefer thighs)

1/3 cup flour, salt, pepper

3 to 5 tablespoons olive oil

1 lb. sliced crimini mushrooms

1 red bell pepper and one orange or yellow bell pepper, chopped

1 med. yellow onion chopped

3 or 4 cloves garlic

1/2 to 3/4 cup dry red wine

1 cup low sodium chicken broth (or stock)

1 22 oz. can chopped tomatoes (low sodium, or no salt added)

1 tsp. dry, crushed rosemary

1 tsp. dry thyme

salt, pepper

parmesian cheese

Directions

If chicken breasts are large (if you only get 4 to 6 for the 3 lbs.), cut them in half

dredge chicken in flour (mixed with salt and pepper)

brown chicken in olive oil ( use a large skillet or dutch oven) about 2 to 3 min. per side, take out of pan

saute mushrooms for about 4 min. to brown and take out moisture

remove mushrooms from pan

add a little more olive oil

put in peppers and onions and saute for a couple min., add garlic

deglaze pan with wine and reduce

add chicken broth, tomatoes, rosemary, thyme, salf and pepper, bring to a simmer

put chicken and mushrooms back in

simmer for 30 min.

take chicken back out

turn up heat a little and let sauce thicken, maybe 8 to 10 min. (you could mix equal parts chicken broth and flour--2 tablespoons each, then whisk into sauce before you let it simmer the 8 to 10 min.)

return chicken to pan

serve with grated parmesian cheese

I serve this with brown rice, but you can use any kind of pasta

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