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Chicken Cacciatore Recipe

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This recipe for Chicken Cacciatore, by , is from Our Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 Medium Sized Boneless Chicken Breasts
1 Red Bell Pepper - Cut Up
1 Small Can Mushrooms
1 Small Onion - Sliced
2 Teaspoons Minced Garlic
4 Teaspoons Olive Oil---Divided
1/2 Cup Marsala Wine
1 - 141/2 Ounce Can Diced Tomatoes
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper
1/2 Teaspoon Basil
1 Teaspoon Sugar

Rinse chicken and pat dry. Cut into bite size cubes and fry in 2 teaspoons olive oil til no longer pink. Remove from pan and put aside. Wipe out the pan with a paper towel and add the remaining oil. Add the peppers, onion and mushrooms. Cover and cook til veggies begin to soften. Remove cover and push the veggies to one side of the pan to make room for the garlic. Add the garlic and let it fry til golden.

Next add the wine and let it simmer til it reduces by half. Add the tomatoes and season with salt, pepper and sugar. Cover and simmer for 10 minutes then add the cooked chicken and continue to cook for 20 minutes.

Personal Notes:
Personal Notes:
Be sure to have a fresh loaf of Italian Bread for dunking when you make this...

You can use any wine, but Marsala will give you the best flavor...




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