Pemberton Cookbook

Chicken Cacciatore

Traditional Italian dish. This variation uses boneless chicken breasts.

Serves 4



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.

edited by Anne Pemberton, 2003

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