By Tails
Heat 1 tsp olive oil in a large skillet over medium-high heat. Season the chicken with salt and black pepper to taste.
Add the seasoned chicken to the skillet. Cook until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add chopped onion, bell pepper, and minced garlic. Sauté for 3 minutes or until they start to soften.
Add sliced mushrooms to the skillet. Continue to sauté for another 3 minutes.
Pour in the canned tomatoes along with their juices. Stir in dried oregano, dried basil, and red pepper flakes. Bring to a simmer.
Return the chicken to the skillet, nestle it into the sauce, and spoon some sauce over each piece. Cover and reduce heat to low. Let it simmer for 15-20 minutes, or until chicken is cooked through.
While the chicken is cooking, prepare the creamy polenta. If polenta is not already creamy, stir in a little water or milk over low heat until it reaches desired creaminess.
Serve the chicken cacciatore over the creamy polenta with the rich tomato and vegetable sauce.
Toss mixed salad greens with lemon-olive oil dressing.
Plate the chicken cacciatore with creamy polenta and the mixed salad on the side.
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This Italian Main Course Chicken recipe is ready in 45 minutes and features skinless chicken thigh or breast, canned tomatoes, mushrooms and other delicious ingredients. Contains 450 calories total.
Heat 1 tsp olive oil in a large skillet over medium-high heat. Season the chicken with salt and black pepper to taste.
Add the seasoned chicken to the skillet. Cook until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add chopped onion, bell pepper, and minced garlic. Sauté for 3 minutes or until they start to soften.
Add sliced mushrooms to the skillet. Continue to sauté for another 3 minutes.
Pour in the canned tomatoes along with their juices. Stir in dried oregano, dried basil, and red pepper flakes. Bring to a simmer.
Return the chicken to the skillet, nestle it into the sauce, and spoon some sauce over each piece. Cover and reduce heat to low. Let it simmer for 15-20 minutes, or until chicken is cooked through.
While the chicken is cooking, prepare the creamy polenta. If polenta is not already creamy, stir in a little water or milk over low heat until it reaches desired creaminess.
Serve the chicken cacciatore over the creamy polenta with the rich tomato and vegetable sauce.
Toss mixed salad greens with lemon-olive oil dressing.
Plate the chicken cacciatore with creamy polenta and the mixed salad on the side.
Calories per Serving: 450
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