Chicken Cacciatore

Yield: 6 servings
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  • 1/2 teaspoon(s) Coarse ground black pepper
  • 1 teaspoon(s) garlic minced
  • 1 teaspoon(s) marjoram leaves
  • 1/2 teaspoon(s) oregano leaves
  • 1/2 teaspoon(s) rosemary leaves crushed
  • 1/2 teaspoon(s) thymes leaves
  • 1/4 cup(s) flour
  • 1 teaspoon(s) salt
  • 1 pound(s) boneless skinless chicken breast cut in 1 inch cubes
  • 3 tablespoon(s) olive oil divided
  • 8 ounce(s) mushrooms thinly sliced
  • 1 cup(s) onion coarsley chopped
  • 1 cup(s) green bell pepper cut into thin strips
  • 1 can(s) diced tomatoes undrained
  • 1 can(s) tomato sauce


  1. Mix flour, salt & pepper in shallow dish. Coat chicken evenly with flour mixture. Heat 2 tbsp. oil in lg skillet on med high heat. Add chicken; cook and stir 5 mins or until lightly browned. Remove chicken from skillet. Add mushrooms, onions, and bell peppers; cook and stir 5 mins on med heat or until tender. Stir in remaining ingredients and spices. Bring to a boil, stirring frequently. Return chicken to skillet. Reduce heat to low; cover and simmer 5 mins or until chicken is heated through. Serve over cooked pasta or rice if desired.
July 2012

This recipe is a personal recipe added by bubblesrn25 and has not been tested or endorsed by MyRecipes.

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