Spicy chicken cacciatore
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Spicy chicken cacciatore
  Spicy    Chicken    Italian  
Last updated 6/12/2012 1:24:16 AM. Recipe ID 57729. Report a problem with this recipe.
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      Title: Spicy chicken cacciatore
 Categories: Chicken, Italian
      Yield: 6 Servings
      6    Chicken breast half;
      2 T  Olive oil or cooking oil
      3 c  Mushrooms, small fresh
      2 md Sweet red or green peppers;
           -cut in strips
      1 lg Onion; thinly sliced,
           -separated into rings
      2    Garlic clove; minced
    1/2 c  Dry white wine
      1 sm Serrano; seeded & finely
           -chopped (opt)
     28 oz Tomatoes; cut up
      2 T  Tomato paste
      2 T  Lemon juice
      2 ts Basil, dried; crushed
      1 ts Sugar
      1 ts Thyme, dried; crushed
    1/2 ts Salt
    1/4 ts Pepper, black
           Hot cooked penne or rigatoni
           -pasta (opt)
  In a heavy 12-inch skillet or Dutch oven, brown chicken on all sides
  in hot oil (4 to 5 minutes total).  Remove chicken; set aside.  Add
  the mushrooms (if using fresh), sweet peppers, onion, and garlic to
  the skillet drippings.  Cook until the vegetables are tender.
  Add the mushrooms (if using canned), wine, and serrano or crushed red
  pepper to vegetable mixture.  Bring to boiling; reduce heat.  Simmer,
  uncovered, until almost all of the liquid evaporates.  Add the
  undrained tomatoes, tomato paste, lemon juice, basil, sugar, thyme,
  salt, and pepper. Return the chicken to the pan.
  Simmer, uncovered, for 15 minutes or until the chicken is tender and
  no longer pink.  OR, after returning chicken to pan, bake, uncovered,
  in 350 F oven for 10 to 15 minutes or until the chicken is done. (Use
  an oven-proof skillet for this method.  Serve over cooked pasta.

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Recipe ID 57729 (Apr 03, 2005)

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