Mushroom Chicken Cacciatore |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 4 |
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Jane Bone from Cape Coral, Florida gives an Italian treatment to chicken by slow-cooking it in a zesty tomato sauce and serving it over spaghetti. It's great for company because it frees up time to spend with guests. Toss a salad and you're ready to eat, she suggests. Ingredients:
4 boneless skinless chicken breast halves (about 1-1/2 pounds) |
2 tablespoons canola oil |
1 can (15 ounces) tomato sauce |
2 cans (4 ounces each) sliced mushrooms, drained |
1 medium onion, chopped |
1/4 cup red wine or chicken broth |
2 garlic cloves, minced |
1-1/4 teaspoons dried oregano |
1/2 teaspoon dried thyme |
1/8 to 1/4 teaspoon salt |
1/8 teaspoon pepper |
hot cooked spaghetti |
Directions:
1. In a large skillet, brown chicken in oil on both sides. Transfer to a 3-qt. slow cooker. In a bowl, combine the tomato sauce, mushrooms, onion, wine, garlic, oregano, thyme, salt and pepper; pour over chicken.
2. Cover and cook on low for 4-5 hours or until meat is tender. Serve with spaghetti. Yield: 4 servings.
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