By Tails
Prepare the vegetables by dicing 1 medium onion, slicing 1 medium bell pepper, and slicing 150 g of mushrooms. Mince 2 cloves of garlic.
Heat 1 tsp of olive oil in a large skillet over medium-high heat. Add the 160 g skinless chicken pieces, season with salt and black pepper, and cook until browned on both sides, about 5 minutes per side. Remove and set aside.
In the same skillet, add another 1 tsp of olive oil. Add the diced onion, sliced bell pepper, sliced mushrooms, and minced garlic. Sauté for 5-7 minutes until the vegetables are softened.
Stir in 1 tsp dried oregano, 1/4 tsp red pepper flakes, 1 cup canned tomatoes, and 1/2 cup chicken broth. Bring to a simmer and return the chicken to the skillet. Cover and simmer for 20-25 minutes until the chicken is cooked through.
While the cacciatore is simmering, heat the 3/4 cup cooked polenta in a small saucepan. Stir in 1/4 cup parmesan cheese and 1 tbsp butter until creamy and smooth. Season with additional salt and pepper to taste.
Serve the chicken cacciatore over the creamy polenta. Accompany with mixed salad greens dressed with 2 tbsp of lemon-olive oil dressing.
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This Italian Dinner Chicken recipe is ready in 45 minutes and features skinless chicken thigh or breast, canned tomatoes, onion and other delicious ingredients. Contains 480 calories total.
Prepare the vegetables by dicing 1 medium onion, slicing 1 medium bell pepper, and slicing 150 g of mushrooms. Mince 2 cloves of garlic.
Heat 1 tsp of olive oil in a large skillet over medium-high heat. Add the 160 g skinless chicken pieces, season with salt and black pepper, and cook until browned on both sides, about 5 minutes per side. Remove and set aside.
In the same skillet, add another 1 tsp of olive oil. Add the diced onion, sliced bell pepper, sliced mushrooms, and minced garlic. Sauté for 5-7 minutes until the vegetables are softened.
Stir in 1 tsp dried oregano, 1/4 tsp red pepper flakes, 1 cup canned tomatoes, and 1/2 cup chicken broth. Bring to a simmer and return the chicken to the skillet. Cover and simmer for 20-25 minutes until the chicken is cooked through.
While the cacciatore is simmering, heat the 3/4 cup cooked polenta in a small saucepan. Stir in 1/4 cup parmesan cheese and 1 tbsp butter until creamy and smooth. Season with additional salt and pepper to taste.
Serve the chicken cacciatore over the creamy polenta. Accompany with mixed salad greens dressed with 2 tbsp of lemon-olive oil dressing.
Calories per Serving: 480
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