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Italian Chicken Cacciatore


  • 1/2 cup all-purpose flour
  • 2 tsps salt
  • 1/2 tsp pepper
  • 3 Tbsp olive oil
  • 3 to 3-1/2 pounds chicken, 4 breasts, 4 thighs, skin removed
  • 1 cup sliced onion
  • 1 cup sliced mushrooms
  • 1 cup green pepper rings
  • 2 cloves garlic, minced
  • 2 tsps dried oregano leaves, crush
  • 1 tsp dried basil leaves, crushed
  • 3 1/2 cups (29-oz can) tomato sauce
  • 1 3/4 cup (14-1/2 oz can) whole peeled tomatoes and juice
  • 1 pound dry pasta, cooked and drained, or 2 cups rice, cooked


Yield: 8 Servings. Combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Coat chicken pieces with seasoned flour. In 10-inch skillet, heat 2 tablespoons oil; saute chicken pieces and arrange in a 13X9X2-inch baking dish; set aside. Add remaining oil to skillet; saute onion, mushrooms, green pepper, garlic, oregano, and basil. Cook for 3 to 4 minutes, stirring occasionally. Mix in tomato sauce and whole tomatoes and juice. Simmer for 15 minutes; pour over chicken. Bake in preheated 350-degree F. oven for 30 minutes. Cover and bake for additional 15 minutes. Serve over hot pasta or rice.

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