Chicken Cacciatore

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  I was excited when the ladies on The Nest’s What’s Cooking board decided to do a recipe swap.  The first recipes were chicken recipes.  Now we have chicken at our house at least once a week so I was anxious to get and try a new chicken recipe.  My recipe is from Eli311.  She doesn’t have a cooking blog but the recipe she gave me for Chicken Cacciatore looked awesome!  I couldn’t wait to try it.

  It was awesome!  Even my husband who gets tired of chicken thought it was a keeper.  The sauce really thickens up as it cooks and the chicken becomes very tender.  In addition, the capers add a fabulous flavor to this dish.  The fresh peppers, onions, and garlic really round out the cacciatore.

Chicken Cacciatore (adapted from Eli311)
3 large boneless, skinless chicken breasts
2 t. salt
1 t. black pepper
1/2 c. flour
3 T. olive oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 onion, chopped
3 garlic cloves, minced
1/2 c. dry white wine
1/2 c. chicken broth
1 (28 oz) can diced tomatoes
3 T. capers, drained
1 t. oregano
1 t. parsley

1.  Cut each chicken breast in half so that you have 6 pieces total.  Sprinkle each piece with salt and pepper. 

2.  Put flour on a plate and dredge the chicken through the flour. 

3.  Heat 2 T. oil in a skillet over medium high heat.  Saute the chicken until browned, about 5 minutes on each side.  Put chicken on a plate and set aside.

4.  In the same skillet heat remaining oil.  Add red pepper, green pepper, onion, and garlic.  Saute 4-5 minutes or until tender.  Add wine and simmer about 5 minutes.

5.  Add the tomatoes, broth, capers, oregano, and parsley.  Heat 3-4 minutes.  Return chicken to the pan and coat them with the sauce.  Simmer for 20 minutes or until chicken is cooked through.

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