Chicken Cacciatore(Electric Skillet)
Submitted by dee robin
Flour-coated chicken breasts seared golden then simmered in crushed Italian plum tomatoes with mushrooms, green pepper, onion, garlic, oregano, and basil. Electric skillet cacciatore over spaghetti.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minDust off that electric skillet, because this cacciatore was made for it.
Boneless chicken breasts get a seasoned flour coating and a quick golden sear, then simmer in a sauce built from three cans of Italian plum tomatoes, fresh mushrooms, green pepper strips, onion rings, and garlic.
Oregano and basil bring the classic Italian aromatics, and the even, controlled heat of the electric skillet means the sauce reduces beautifully without scorching.
Serve it heaped over a tangle of hot spaghetti for a hearty Italian dinner any night of the week.
Pro Tips
- Break the plum tomatoes up with a wooden spoon right in the pan for a rustic, chunky sauce texture.
- Simmer the sauce for 10 minutes before returning the chicken so it has time to thicken and develop flavour.
- Don’t crowd the skillet when browning the chicken. Work in batches if needed so each piece gets proper contact with the hot surface.
- Fresh mushrooms release a lot of moisture. Let them cook until the liquid evaporates so they brown instead of steam.
Ingredients
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 225 F 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.
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