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This is a healthier, updated version of the traditional, time consuming, fatty Chicken Cacciatore. It`s bold, zesty and comforting. Not only is it quick and easy to make but it`s also easily adjusted. (The following makes enough for 4.)
- 2 large boneless skinless chicken breasts pounded to an even flatness. Pat dry with paper towels and season with
- 1/2 t. black pepper
- 1/2 t. salt
Set on medium-high a high-sided 12 in. pan with
- 2 Tbsp. olive oil
When the oil looks like it`s sort of moving, but not smoking, add the chicken and sear both sides. When both sides are browned remove the chicken to a plate and cover with foil.
Keep the oil in the pan; add another Tbsp. if too much cooked off. Lower the heat to medium and add
- 1 small chopped onion
When the onion is soft and translucent, stir in
- 3 cloves garlic, minced
Once the garlic is nice and fragrant, pour in
- 32 oz. can of diced tomatoes including the juices (Muir Glen from the organic section is my preference.)
- 1 t. fresh oregano or 1/2 t. dried oregano
- 1/2 c. white wine vinegar
Stir well. Let it all come to a gentle boil and add the chicken breasts. Spoon some of the tomato mixture over the breasts. Reduce heat to low and cover pan. Let simmer for another 10-15 minutes. When I can easily cut the chicken into pieces using a wooden spoon that`s what I do. Feel free to serve the chicken whole.
- Top with 1/3 c. fresh chopped basil (This really brightens the dish. If you do not have fresh basil, add 1 Tbsp. dried basil along with the oregano earlier on.)
Serve over pasta or rice, whichever you prefer.
If using pasta, reserve 2 Tbsp. of the pasta water and stir it into the sauce. This will add body to the sauce and help it cling better to the pasta itself.
If you don`t want as much sauce, you can use a 16 oz. can of tomatoes. If you want more chicken, add more. Or alternatively use mushrooms to make a vegetarian dish, which is also delicious. If you are the kind of person who never knows how much pasta to cook, don`t feel bad. I have learned how to measure pasta per person but I still make the whole box. My reason for this is because the leftover pasta, I spoon into a freezer ziploc bag, press out the air. Label it and toss in the freezer. The next time I want pasta I can have it almost immediately by opening the bag over a strainer and running hot water over the pasta. It`s immediately ready to eat. (Last time, I added fresh chopped basil, olive oil, parmesan, and a little salt and pepper. Easy Peasy!) LuuuxWeeklyFoodComp