Chicken Cacciatore

Name: Chicken Cacciatore
Ingredients: 6 large chicken breasts; 1/4 c. flour, seasoned with salt and pepper; oil (for sauteing); 2 cloves garlic, minced; 1 tsp. dried rosemary or 1/2 rosemary and 1/2 thyme; 1/2 c. red wine; 1 Tbsp. red wine vinegar; 1 small can tomato sauce; 2 Tbsp. tomato paste; 1 large green pepper, cut in slivers; 1/2 c. pitted black olives, cut in halves; 1/4 c. almonds, slivered; 1 Tbsp. fresh parsley, chopped

13 ingredients

8 steps

Ingredients

6 large chicken breasts
1/4 c. flour, seasoned with salt and pepper
oil (for sauteing)
2 cloves garlic, minced
1 tsp. dried rosemary or 1/2 rosemary and 1/2 thyme
1/2 c. red wine
1 Tbsp. red wine vinegar
1 small can tomato sauce
2 Tbsp. tomato paste
1 large green pepper, cut in slivers
1/2 c. pitted black olives, cut in halves
1/4 c. almonds, slivered
1 Tbsp. fresh parsley, chopped

Directions

1

Pound chicken breasts with mallet.
2

Shake breasts in seasoned, floured bag.
3

Saute in oil in skillet until lightly browned.
4

Add garlic and rosemary; continue sauteing until golden brown.
5

Stir wine and wine vinegar into tomato sauce and add to chicken. Spread tomato paste over breasts and simmer, covered, for 20 minutes.
6

Add green pepper and simmer for another 20 minutes.
7

Add black olives and almonds; cook, uncovered, for 5 minutes. Sprinkle with parsley before serving.
8

Serves 4 to 6.