Chicken Cacciatore

This is my favorite Chicken Cacciatore recipe trimmed down to 1 servings.  Take the time to cook the chicken slowly without burning the pieces until they are golden brown.  This will enhance the flavor of the dish.

Ingredients

4 Tablespoons all-purpose flour

1 teaspoon salt, divided

¼ teaspoon pepper

½ teaspoon paprika

1 chicken breast half

1 tablespoons extra virgin olive oil

2 tablespoons butter

¼ cup green pepper, minced

1 cups sliced fresh mushrooms

¼ cup chopped onion

¼ teaspoon minced garlic

3 tablespoons tomato paste

7-8 ounces canned tomatoes, chopped

½ cup water

4 tablespoons white or sherry wine

¼ teaspoon dried thyme

¼ teaspoon dried parsley flakes

¼ teaspoon dried oregano

hot cooked spaghetti or rice, optional

Cooking Method

In a large resealable plastic bag, combine the flour, ½ teaspoon salt, pepper and paprika.  Add chicken and shake to coat.

In a large skillet.

1. Brown chicken in 1 tablespoon oil and 2 tablespoons butter.

2. Remove chicken and keep warm.

3. Sauté the green pepper, mushrooms, onion, and garlic in remaining oil.

4. Stir in tomato paste until combined.

5. Gradually add water and wine.

6. Stir in the thyme, parsley, oregano, and remaining salt.

7. Return chicken to skillet.

8. Bring to a boil.

9. Reduce heat; cover and simmer for 30 minutes.

Serve over hot spaghetti or rice.