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CHICKEN CACCIATORE | |
3/4 c. sliced mushrooms 1/2 of 8 oz. can tomatoes, cut up (1/2 c.) 1/2 c. chopped green pepper 1/4 c. chopped onion 3 tbsp. dry red wine 1 clove garlic, minced 1/2 tsp. crushed oregano 1/2 tsp. salt (optional) Dash pepper 2 whole chicken breasts (8 oz. each), boned, skinned, halved lengthwise Paprika 2 tsp. cornstarch 2 tbsp. cold water Fresh mushroom caps In a medium skillet combine first 9 ingredients. Place chicken breasts on top. Bring to boiling; reduce heat, cover, and simmer 25 minutes or until chicken is done. Remove chicken to a warm platter. Sprinkle with paprika. Combine cornstarch and water; add to sauce. Cook and stir until thick and bubbly. Cook 1 minute more. Spoon sauce over chicken; garnish with fresh fluted mushroom caps. |
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