CHICKEN CACCIATORE 
3 garlic cloves
2-3 green peppers
2 tbsp. rosemary
3-4 whole chicken breasts (deboned)
1 c. white wine
4 oz. tomato sauce or spaghetti sauce

Saute peppers and garlic slowly in olive oil. Remove vegetables from pan and set aside.

While oil is hot, sprinkle pan with rosemary seeds and quickly add chicken and brown. Salt at this time. Add wine and cook at simmer until liquid is half gone. Return vegetables at this time. Stir in sauce and cook until blended.

 

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