Super Diet Friendly Chicken Cacciatore

Written By Anne-Marie Schofer

Ingredients:

  • 2 lb skinless, boneless chicken breasts, cut in half

  • 1/3 - 1/2c all purpose flour

  • 2T olive oil

  • 1 onion, sliced or chopped

  • 1 green bell pepper, seeded and sliced or chopped

  • 1/2 lb sliced mushrooms

  • 1t minced garlic

  • 1 28oz can chopped tomatoes and juice

  • 1c white wine

  • 1c chicken broth

  • 1t dried basil

  • 1t dried oregano

  • 1 bay leaf

  • salt and pepper to taste

Dredge chicken breasts in flour to coat well.

In a large non-stick pot, heat the oil and cook chicken on medium heat until chicken is brown on all sides, about 5-7 minutes. Transfer chicken to a platter.

In the same pot, add the onion, green pepper, mushrooms and garlic. Saute over medium heat until tender, about 5 minutes.

Add the tomatoes, wine, chicken broth, basil, oregano and bay leaf. Return the chicken to the skillet. Bring to a boil, reduce heat, and simmer, covered, for about 35-45 minutes or until chicken is cooked through. Season with salt and pepper.

TO FREEZE: Cool to room temperature, then wrap, label and freeze up to 3 months. When ready to eat, remove from freezer to defrost. Reheat in non-stick pot over low heat until thoroughly heated.

Serve with pasta and grated parmesan cheese.

230 calories, 29g protein, 12g carbohydrates, 5g fat, 1g fiber, 66mg cholesterol. Yea!

Anne-Marie Schofer
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