Chicken Cacciatore (Electric Skillet)

Name: Chicken Cacciatore (Electric Skillet)
Total time: P1H
Yield: 4
Cuisine: Italian
Ingredients: chicken breast halves, boneless, skinless; flour; salt; black pepper; vegetable oil; onions; green bell peppers; mushrooms; garlic; italian plum (roma) tomatoes; oregano; basil; spaghetti

Yield

4 servings

Prep

30 min

Cook

45 min

Ready

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
6	each	chicken breast halves, boneless, skinless halved
⅓	cup	all-purpose flour
½	teaspoon	salt
¼	teaspoon	black pepper
¼	cup	vegetable oil
1	large	onions sliced and separated into rings
1	large	green bell peppers cut into strips
½	pound	mushrooms
2	Cloves	garlic minced	*
3	cans	italian plum (roma) tomatoes	*
1	teaspoon	oregano dried
½	teaspoon	basil dried	*
1	x	spaghetti cooked and hot	*

Ingredients

Amount	Measure	Ingredient	Features
6	each	chicken breast halves, boneless, skinless halved
79	ml	all-purpose flour
2.5	ml	salt
1.3	ml	black pepper
59	ml	vegetable oil
1	large	onions sliced and separated into rings
1	large	green bell peppers cut into strips
226.8	g	mushrooms
2	Cloves	garlic minced	*
3	cans	italian plum (roma) tomatoes	*
5	ml	oregano dried
2.5	ml	basil dried	*
1	x	spaghetti cooked and hot	*

Directions

Preheat 12-inch electric skillet to 350℉ (180℃).

Combine flour, salt and pepper; dredge chicken.

Add 2 tablespoons oil to skillet; sauté chicken for 4 minutes on each side, until golden brown.

Remove chicken and set aside.

Add remaining oil to skillet; sauté onion and the next 3 ingredients until onions are translucent, about 4 minutes.

Stir in tomatoes and spices, breaking up tomatoes with spoon. Bring to a boil, then reduce heat to 225F and simmer, uncovered, for 10 minutes stirring occasionally.

Add the chicken; cook for 15 minutes longer until chicken is done.

Serve over hot cooked spaghetti.