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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