Tuesday, September 7, 2010

Chicken Cacciatore with Red Pepper Tomato Sauce

Chicken Cacciatore with Red Pepper Tomato Sauce
Servings: 2
Weight Watchers Points: 8 per serving

1 oz. prosciutto
1 Tbsp. + 2 Tbsp olive oil, divided
2 boneless, skinless chicken breast halves, seasoned with salt and pepper
2 c. button mushrooms, quartered
1 c. onion, sliced
1/2 c. red bell pepper, sliced
2 tsp. garlic, minced
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes
1/4 c. dry white wine
1 can (14.5 ounce) whole tomatoes
1/4 c. fresh parsley, chopped

Fry prosciutto in 1 Tbsp. olive oil in a large sauté pan over medium high heat until crisp, about 2 minutes. Add chicken and sear 3 minutes per side. Transfer chicken and prosciutto to a plate.

Saute mushrooms, onion and bell pepper in 2 Tbsp. olive oil in same pan over medium high heat until onion softens, 3 - 4 minutes. Stir in garlic, oregano and pepper flakes; cook 30 seconds.

Deglaze with wine, scraping bits from the bottom of the pan. Simmer until the wine is nearly evaporated. Add tomatoes, crushing slightly, and bring to a boil. Return chicken and prosciutto to the pan, reduce heat to low, cover and cook 10 minutes. Stir in parsley. Serve over Parmesan Polenta.

NOTES: Some dishes are "company dishes" and this is one of them. Assemble and let it simmer on the stove until ready to eat. We serve this over polenta and it's to die for.

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