Chicken Cacciatore


  • 2 tsp Olive Oil
  • 1 Lb Cubed boneless, skinless chicken breasts
  • 1/4 Cup Dry White wine or Chicken broth
  • 1 medium red onion, thinly sliced
  • 1 yellow or orange pepper, cut into 3/4″ cubes
  • 1 clove garlic, minced
  • 1 can diced tomatoes with juice
  • 2 bay leaves
  • 1/2 tsp dried rosemary
  • 2 tblsps  chopped fresh parsley
  • 1/4 tsp freshly ground black pepper


  1. Coat a large no stick frying pan with no stick spray. Add the oil and place over medium high heat.  Add the chicken and cook, stirring for 5 minutes or until lightly browned.  Remove with a slotted spoon and set aside.
  2. Pour the wine or broth into the pan.  Add the onions, yellow or orange peppers and garlic.  Cook for 2 minutes or until slightly softened.
  3. Add the tomatoes with juice, bay leaves, rosemary, parsley and black pepper.  Bring to a boil
  4. Return the chicken to the pan.  Reduce the to low; cover and simmer for 15 minutes or until the chicken and vegetables are tender. Remove and discard the bay leaves.
  5. Serve over pasta or polenta fo a wonderful filling dish.

Recipe from Prevention Magazine

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