Chicken Cacciatore
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 1 1⁄2 - 2 lbs boneless skinless chicken breasts
- 3 tablespoons flour
- 1⁄2 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 cans tomato soup
- 1 cup dry red wine
- 3⁄4 cup sliced onion
- 1 1⁄2 cups sliced mushrooms
- 1 teaspoon basil
- 1 teaspoon oregano
- 4 cloves garlic, minced
- 1 bay leaf
- 1 large green pepper, sliced
directions
- Cut chicken breasts into bite sized pieces.
- Mix flour and garlic powder.
- Dust chicken with flour mixture.
- In a large skillet brown chicken in oil.
- Drain oil when browned.
- Add soup, wine, onion, mushrooms and seasonings.
- Cover; cook over low heat 30 minutes.
- Add green pepper strips; cook 15 additional minutes, or until peppers are crisp tender; stirring occasionally.
- Remove bay leaf before serving over freshly cooked pasta of your choice.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
The soup really does work and is the secret to the flavour. For the red wine, I used a Cab sav. Our family found this chicken cacciatore very tasty and so easy to make. I served it with gluten free corn pasta and green salad. Everyone commented on the crisp texture and crunch of the green pepper. This was far better than stewing the peppers to death which I have done in the past. Michelle, you have a real YUMMO Cacciatore here. I hope that more people try this recipe. Thank you for sharing your recipe with us.
-
Really easy and really tasty. I had to use frozen pepper strips, but it still came out fine. I served it over thick spaghetti.<br/><br/>I, like Amy in Florida, was sceptical about the tomato soup, but it worked out well. <br/><br/>I used Adobo with Pepper to flavour the flour.<br/><br/>I cook with a lot of oregano, basil and marjoram and always have them on hand. I like the idea of the red pepper flakes that Hobbitt99 suggested.
see 11 more reviews
RECIPE SUBMITTED BY
Michelle S.
Racine, Wisconsin