RICHMOND, Va - Virginia This Morning fan favorite Chef K was back in the kitchen to serve up her signature Chicken Cacciatore. This rustic Italian dish is perfect comfort food this winter. For more information visit online at www.facebook.com/chefkcooking.
Chef K’s Chicken Cacciatore
1 lb chicken breast tenders
½ teaspoon Garlic Salt
½ teaspoon Seasoned salt
2 Tablespoons olive oil, divided
8 oz white button mushrooms, sliced
1 sweet onion, thinly sliced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 cloves garlic, finely chopped
3/4 cup white wine
2 Roma tomatoes, diced
1 14 oz can no salt added diced tomatoes
2 Tablespoons capers, drained and rinsed
2 tablespoons chopped flat-leaf parsley, optional
In a large deep skillet heat 1 Tablespoon of the olive oil over medium high heat. Season chicken breasts with Garlic Salt and Seasoned Salt and brown on both sides in the hot oil. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 Tablespoon olive oil over medium heat. Add the mushrooms and onion and brown, about 5 minutes. Add the peppers and garlic and cook for about 2 minutes. Deglaze the pan by adding the wine and simmering about 1 minute. Add Roma and canned tomatoes and capers.
Return the chicken to the pan and bring to boil. Reduce heat and let simmer for about 15 minutes or until chicken is cooked through. Serve over your favorite pasta or for low carb/gluten free option serve over sautéed zucchini or Italian green beans. Garnish with chopped fresh parsley. Enjoy!