Looking for light   recipes? Best selection   of fish recipes
 
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
 
 
  Most shared
 
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
 
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe
    CHICKEN CACCIATORE     

   Ingredients :
 
1 large chicken breast (2 fillets), boned and seasoned with salt and pepper
2 oz (50 g) diced prosciutto or ham
3 tablespoons vegetable oil
2 cups mushrooms, quartered
1 cup onion, thinly sliced
cup red pepper, seeded, deveined and cut into thin strips
2 teaspoons garlic, minced
teaspoon dried oregano
cup dry white wine
12 oz (350 g) tomatoes, peeled, seeded and chopped
cup fresh parsley leaves, chopped
Salt
Pepper

   Preparation:

Heat 1 tablespoon oil in a large pan or skillet over medium heat and fry prosciutto until crisp. Add chicken fillets and sear on both sides. Remove chicken and prosciutto from skillet and set aside.

Heat 2 tablespoons oil to the same pan or skillet and add mushrooms, onion and red pepper. Cook until onion is tender. Add oregano, salt and pepper and cook for minute. Add wine and deglaze scraping bits from the bottom of the pan. Cook over low heat until wine has evaporated. Stir in chopped tomatoes and bring to a boil. Return chicken fillets and prosciutto to the pan or skillet, cover pan and cook for 10 minutes more over low heat or until chicken is tender.
Stir in parsley and correct seasoning.
Serve with Parmesan polenta.
        2 servings
       
 
054629" data-ad-slot="2127635796">
 
054629" data-ad-slot="2127635796">
 
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
 
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved