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Chicken Cacciatore Over Noodles

chef.expert's picture
Ingredients
  Skinless boneless chicken breast halves 1 1⁄2 Pound, cut into 1/2 inch pieces
  All purpose flour 2 Tablespoon, seasoned with salt and pepper (For Dusting)
  Olive oil 2 Tablespoon
  Garlic 3 Clove (15 gm), minced to make 1 tablespoon
  Onion 1 Medium, chopped to make 1 cup
  Mushrooms 1⁄2 Pound, wiped clean with a damp cloth and halved or quartered if large
  Green pepper 1 , cut into 1/2-inch pieces
  Dried rosemary 1 Teaspoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Canned plum tomatoes 16 Ounce, chopped, juice reserved
  Dried thyme/Rosemary 1 Teaspoon
  Tomato paste 1 Tablespoon
  Chicken broth/Canned reduced sodium chicken broth 1 1⁄2 Cup (24 tbs)
  Boiled yolk free egg noodles 1⁄2 Pound
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Sprinkle flour over the chicken pieces to coat them.
2) Transfer into the strainer and shake to get rid of excess flour.

MAKING
3) In a large nonstick skillet heat oil over moderate high heat until hot.
4) Place half the chicken and sauté it for 3 to 4 minutes till lightly browned on all sides.
5) With a slotted spoon transfer it to a bowl.
6) Follow the same process with remaining chicken.
7) Add onion and the garlic to skillet and cook over low heat for 5 minutes till onion is soft.
8) Add mushrooms, green pepper, and thyme or rosemary and mix. Cook for 5 minutes.
9) Pour wine, tomatoes and juice, tomato paste, and chicken broth and simmer mixture for 30 minutes till liquid is reduced by half.
10) Put the chicken to the pan and simmer for 3 minutes till chicken is just cooked.
11) Add parsley, salt and pepper to taste.

SERVING
12) Serve a mound of yolk-free egg noodles.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Interest: 
Holiday, Healthy
Ingredient: 
Chicken
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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