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This classic Italian dish is prepared in the traditional style with tomatoes, peppers, and herbs, including thyme, oregano and rosemary.
1/4 cup flour
1 teaspoon salt
1/2 teaspoon McCormick® Black Pepper, Coarse Ground
1 pound boneless skinless chicken breasts or thighs, cut into 1-inch cubes
3 tablespoons olive oil, divided
1 package (8 ounces) mushrooms, thinly sliced
1 medium onion, coarsely chopped (1 cup)
1 medium green bell pepper, cut into thin strips (1 cup)
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 teaspoon McCormick® Garlic, Minced
1 teaspoon McCormick® Marjoram Leaves
1/2 teaspoon McCormick® Oregano Leaves
1/2 teaspoon McCormick® Rosemary Leaves
1/2 teaspoon McCormick® Thyme Leaves
Mix flour, salt and pepper in shallow dish. Coat chicken evenly with flour mixture.
Heat 2 tablespoons of the oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned. Remove chicken from skillet. Heat remaining 1 tablespoon oil in skillet. Add mushrooms, onions and bell peppers; cook and stir 5 minutes on medium heat or until tender.
Stir in remaining ingredients. Bring to boil, stirring frequently. Return chicken to skillet. Reduce heat to low; cover and simmer 5 minutes or until chicken is heated through. Serve over cooked pasta or rice, if desired.
(Amount per serving)
I have made this recipe a lot. My family loves it, I add fire roasted tomatoes to give it an additional flavor punch.
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I have made this recipe often, it's very flavorful and easy.
Chicken Cacciatore is one of my favorite comfort foods, but I prefer the slow cooking method with a whole cut up chicken instead of just breasts.