Since I almost never
make the same thing twice, there is a constant challenge to find something new,
interesting and delicious to make.
Sometimes the idea of
coming up with something new out of the blue is daunting.
Normally, I spend a
couple of hours during the week coming up with the week’s recipes.
But sometimes there
are just not enough hours in the day. Remember ya’ll, I do this in my spare
time.
When time is tough, I
need something quick.
And that is when I
resort to the classics.
You know what I mean.
Those dishes that are timeless and always delicious. Those dishes that you know
about, but don’t necessarily have a great recipe for.
Lucky for you, I’ll
test them out for you until we find a good one. Like this soon to be go to.
You will need…
4 large chicken
breasts, pounded thin
1 cup flour (for
dredging)
2 tablespoons olive
oil
1 red bell pepper, diced
1 large onion, diced
3 cloves garlic,
minced
¾ cup dry white wine
¾ cup chicken stock
28 ounce can diced
tomatoes in juice
3 tablespoons capers,
drained and chopped
1 tablespoon dried
oregano
¼ cup fresh basil, chopped
Salt and pepper to
taste
Start by heating the
oil in a large pan over medium high heat.
While the oil is
heating, add about 1 teaspoon salt and ½ teaspoon pepper to the flour and
dredge the chicken in the flour mixture.
When the oil is hot,
add the chicken to the pan and cook until browned on both sides. About 4
minutes a side.
Remove the chicken
from the pan and set aside.
Add the bell pepper,
onions and garlic to the same pan and sauté until the onions are tender. About
5 minutes.
Season lightly with
salt and pepper.
Pour in the wine and
let it reduce by about half. About 3 minutes.
When the wine has
reduced, add in the diced tomato, chicken stock, oregano, capers and lightly
season with salt and pepper.
Bring the sauce to a
simmer and add the chicken back to the pan.
Simmer the sauce over
a medium heat for 25 to 30 minutes.
Serve the chicken over
rice, quinoa or pasta with a hearty serving of the sauce.
Top with fresh basil
and serve hot.
Love and Beer Floats
Angela
Chicken Cacciatore
4 large chicken
breasts, pounded thin
1 cup flour (for
dredging)
2 tablespoons olive
oil
1 red bell pepper, diced
1 large onion, diced
3 cloves garlic,
minced
¾ cup dry white wine
¾ cup chicken stock
28 ounce can diced
tomatoes in juice
3 tablespoons capers,
drained and chopped
1 tablespoon dried
oregano
¼ cup fresh basil, chopped
Salt and pepper to
taste
Start by heating the
oil in a large pan over medium high heat.
While the oil is
heating, add about 1 teaspoon salt and ½ teaspoon pepper to the flour and
dredge the chicken in the flour mixture.
When the oil is hot,
add the chicken to the pan and cook until browned on both sides. About 4
minutes a side.
Remove the chicken
from the pan and set aside.
Add the bell pepper,
onions and garlic to the same pan and sauté until the onions are tender. About
5 minutes.
Season lightly with
salt and pepper.
Pour in the wine and
let it reduce by about half. About 3 minutes.
When the wine has
reduced, add in the diced tomato, chicken stock, oregano, capers and lightly
season with salt and pepper.
Bring the sauce to a
simmer and add the chicken back to the pan.
Simmer the sauce over
a medium heat for 25 to 30 minutes.
Serve the chicken over
rice, quinoa or pasta with a hearty serving of the sauce.
Top with fresh basil
and serve hot.
