Recipe: Joyce's Chicken (My Great Recipes Cards, 1980's)

JOYCE'S CHICKEN

"Skinless chicken breasts are simmered in a flavorful, zesty tomato sauce. Serve from a decorative kettle and ladle into large soup plates. Place a crusty slice of garlic bread in each soup plate and savor it when sopping up the remaining sauce."

4 chicken breasts, skinned
2 Tbsp. olive oil, divided use
1/2 cup chopped onion
2 cloves garlic, minced or pressed
1/2 cup sliced fresh mushrooms
1/2 cup chopped green bell pepper
2 cups canned diced tomatoes with juice
1/2 of a 6 oz. can tomato paste
1 cup chicken broth
1/2 cup dry white wine
1 tsp, dried basil leaves
Freshly ground black pepper
1/2 cup chopped parsley

Gently brown chicken in 1 Tbsp. of the oil. Remove.

Add remaining oil. Saute onion and garlic for 5 minutes.

Add mushrooms. Cook 4 minutes longer.

Stir in green pepper, tomatoes, tomato paste, chicken broth, wine, basil and black pepper. Cover and simmer 20 minutes.

Add chicken. Cover and simmer gently 25 minutes longer.

Serve in large bowls, sprinkled generously with parsley.

Makes 4 servings
Source: My Great Recipes card, Category #9 - Poultry, Card 14, 1984

Hello,

Here's another possibility for the cacciatore recipe - this looks like it will be a little soupier than normal cacciatore but you can thicken it by using the whole can of tomato paste and cutting back on the broth and/or wine. Or, after the chicken is done, remove the chicken from the pan and simmer the liquid/sauce until it's reduced to the consistency you want.

Happy Cooking!

Betsy