By Tails
Thinly slice the onion, bell pepper, and mushrooms. Mince the garlic.
Heat 1 tsp of olive oil in a large skillet over medium-high heat. Add the chicken thighs or breast and season with salt and black pepper. Sear on each side for 5 minutes or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the onion, bell pepper, and mushrooms. Sauté for 5 minutes or until the vegetables are softened.
Add the minced garlic to the vegetables and sauté for an additional 1 minute.
Stir in the canned tomatoes, dried oregano, and return the chicken to the skillet. Bring to a simmer, then cover and let cook for 15-20 minutes until the chicken is cooked through and the sauce has thickened.
While the chicken is cooking, prepare the creamy polenta. Reheat the cooked polenta over low heat, adding a small amount of water or broth to make it creamy. Stir occasionally.
Prepare the salad by tossing the mixed salad greens with the lemon-olive oil dressing in a large bowl. Mix well and set aside.
Once the chicken cacciatore is cooked, serve it hot over a bed of creamy polenta. Garnish with fresh basil leaves.
Serve alongside the mixed salad. Enjoy your meal!
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This Italian Dinner recipe is ready in 45 minutes and features skinless chicken thigh or breast, canned tomatoes, onion and other delicious ingredients. Contains 450 calories total.
Thinly slice the onion, bell pepper, and mushrooms. Mince the garlic.
Heat 1 tsp of olive oil in a large skillet over medium-high heat. Add the chicken thighs or breast and season with salt and black pepper. Sear on each side for 5 minutes or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the onion, bell pepper, and mushrooms. Sauté for 5 minutes or until the vegetables are softened.
Add the minced garlic to the vegetables and sauté for an additional 1 minute.
Stir in the canned tomatoes, dried oregano, and return the chicken to the skillet. Bring to a simmer, then cover and let cook for 15-20 minutes until the chicken is cooked through and the sauce has thickened.
While the chicken is cooking, prepare the creamy polenta. Reheat the cooked polenta over low heat, adding a small amount of water or broth to make it creamy. Stir occasionally.
Prepare the salad by tossing the mixed salad greens with the lemon-olive oil dressing in a large bowl. Mix well and set aside.
Once the chicken cacciatore is cooked, serve it hot over a bed of creamy polenta. Garnish with fresh basil leaves.
Serve alongside the mixed salad. Enjoy your meal!
Calories per Serving: 450
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