Pemberton Cookbook

Chicken Cacciatore

Traditional Italian dish. This variation uses boneless chicken breasts.

Serves 4

Ingredients:

• 2 tablespoons Olive oil
• 1 medium onion, diced
• 1/4 pound mushrooms, sliced
• 1 1/2 teaspoon garlic, minced
• 2 cups tomatoes, diced
• 1 Bay leaf
• 1/2 teaspoon Rosemary
• 1/4 cup white wine
• 1/4 cup chicken broth
• 1/2 cup sliced black olives
• 4 boneless chicken breasts, split in half
• flour
• Olive oil

Directions:

Heat the 2 tablespoons of olive oil in a saucepan.

Add the onion, mushrooms, and garlic.

Cook until just soft.

Add the tomatoes, bay leaf, rosemary, wine, olives, and broth.

Simmer for 30 minutes.

Heat some olive oil in a heavy skillet.

Dredge the chicken in flour.

Add chicken to skillet and cook until chicken is done.

Place chicken in a large casserole dish.

Cover with the sauce and bake uncovered at 350 for 25 minutes, or until it bubbles.

~unknown
edited by Anne Pemberton, 2003

Page created Anne Pemberton July 24, 2001. Edited Tue, June 3, 2003 . AP.