4 boneless, skinless chicken breast (about 1 1/2 pounds), cut into 1-inch pieces
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup olive oil
1 cup chopped green pepper
1 cup sliced fresh mushrooms
1 (14 1/2-ounce) can stewed tomatoes, drained, chopped
1/2 cup sherry


Sprinkle chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. In skillet, heat olive oil over medium-high heat. Add chicken and cook, turning, until light brown, about 5 minutes. Add green pepper and mushrooms and continue to stir and cook until vegetables are tender, about 5 minutes. Add tomatoes, remaining 1/2 teaspoon of the salt, remaining 1/4 teaspoon of the pepper and sherry. Cook about 5 minutes more, stirring several times. Serve hot over fettuccini noodles.
The following dish is a variation on the traditional chicken cacciatore dish. In Italian, cacciatore refers to food prepared "hunter-style" and is typically made with mushrooms, onions, tomatoes, peppers and sometimes wine.
Easy Chicken Cacciatore
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