Title: Chicken Cacciatore (Electric Skillet)
Categories: Italian Poultry
Yield: 4 Servings

6		Boneless, skinless chicken breast halves
		(about 1 1/2 pounds)
1/3	c	All-purpose flour
1/2	ts	Salt
1/4	ts	Pepper
1/4	c	Oil
1	lg	Onion, sliced and separated into rings
1	lg	Green pepper, cut into strips
1/2	lb	Fresh mushrooms, sliced
2		Cloves garlic, minced
3	cn	Italian tomatoes (14 1/2 Oz, each), undrained
1	ts	Dried oregano leaves
1/2	ts	Dried basil leaves
		Hot cooked spaghetti

Preheat 12-inch electric skillet to 350F. Combine flour, salt and pepper; dredge chicken. Add 2 tablespoons oil to skillet; saute chicken for 4 minutes on each side, until golden brown. Remove chicken and set aside. Add remaining oil to skillet; saute onion and the next 3 ingredients until onions are translucent, about 4 minutes. Stir in tomatoes and spices, breaking up tomatoes with spoon. Bring to a boil, then reduce heat to 225 F and simmer, uncovered, for 10 minutes stirring occasionally. Add the chicken; cook for 15 minutes longer until chicken is done. Serve over hot cooked spaghetti.

Serves 4 to 6.

Posted by Fred Peters.

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