Chicken Cacciatore (Electric Skillet)
Fred Peters. The recipe yield is 4 servings
6 Boneless, skinless chicken breast halves (about 1
1/2 pounds)
1/3 cup All-purpose flour
2/2 tsp Salt
3/4 tsp Pepper
4/4 cup Oil 1 large Onion, sliced and separated into rings 1
large Green pepper, cut into strips
5/2 lb Fresh mushrooms, sliced 2 Cloves garlic, minced 3 can
Italian tomatoes (14 1/2 Oz, each), undrained 1 tsp Dried
oregano leaves
6/2 tsp Dried basil leaves Hot cooked spaghetti
Preheat 12-inch electric skillet to 350F. Combine flour,
salt and pepper; dredge chicken. Add 2 tablespoons oil to
skillet; saute chicken for 4 minutes on each side, until
golden brown. Remove chicken and set aside. Add remaining
oil to skillet; saute onion and the next 3 ingredients until
onions are translucent, about 4 minutes. Stir in tomatoes
and spices, breaking up tomatoes with spoon. Bring to a
boil, then reduce heat to 225 F and simmer, uncovered, for
10 minutes stirring occasionally. Add the chicken; cook for
15 minutes longer until chicken is done. Serve over hot
cooked spaghetti. Serves 4 to 6.
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