Contadina® Mushroom Chicken Cacciatore
An earthy, hearty version of the classic italian dish mushrooms not your thing?
Recipe Summary Contadina® Mushroom Chicken Cacciatore
Chicken breasts are simmered in a rich tomato-mushroom sauce with paprika then served over hot egg noodles.
Ingredients | Chicken Cacciatore Recipes Oven4 (5 ounce) boneless, skinless chicken breast halvesSalt and black pepper to taste¼ cup all-purpose flour3 tablespoons olive oil, divided1 pound mushrooms, quartered1 large onion, thinly sliced3 cloves garlic, minced1 ½ teaspoons dried thyme1 teaspoon paprika1 cup COLLEGE INN® Fat Free & Lower Sodium Chicken Broth2 (14.5 ounce) cans CONTADINA® Diced Tomatoes, undrainedCooked wide egg noodlesDirectionsSeason chicken with salt and pepper. Place flour in a bowl; add chicken and coat, reserving 2 Tbsp. excess flour.Heat 2 Tbsp. oil in a deep wide skillet over medium-high heat. Brown chicken 3 to 5 minutes on each side. Remove from pan and set aside.Add remaining 1 Tbsp. oil to pan. Add mushrooms, onion, garlic, thyme and paprika. Cook, 10 to 15 minutes, stirring occasionally, or until onions are soft and mushrooms have released their liquid. Stir in reserved flour.Stir in broth and tomatoes, breaking up whole tomatoes with a spoon. Bring to a boil; reduce heat and simmer 3 minutes until slightly thickened.Return chicken to pan and simmer 10 to 12 minutes until chicken is no longer pink inside (165 degrees F internal temperature). To serve, spoon mushroom sauce over chicken and noodles.Info | Chicken Cacciatore Recipes Ovenprep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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