Recipe: Lynn University Chicken Cacciatore

LYNN UNIVERSITY CHICKEN CACCIATORE

FOR THE CHICKEN:
3/4 cup all-purpose flour
2 1/4 teaspoons garlic powder
3/4 teaspoon dried oregano
Salt and fresh-ground black pepper (to taste)
1 egg
1/3 cup milk
4 boneless, skinless chicken breasts
1/4 cup extra-virgin olive oil
FOR THE SAUCE:
1 onion, chopped
4 cloves garlic
3 anchovy fillets
1 red bell pepper, cored, seeded and julienned
1 green bell pepper, cored, seed and julienned
2 tomatoes, chopped
1 tablespoon capers
1/2 teaspoon dried red pepper flakes (or to taste)
1/4 cup chopped basil (plus more for garnish)
1 cup white wine
Hot cooked pasta (for serving)

Combine the flour, garlic powder, oregano, salt and pepper and place on a plate. Whisk the egg and milk in a wide-mouth bowl.

Dredge each chicken breast in the seasoned flour, then in the egg mixture, shaking off any excess, and then again in the flour.

Heat oil in a skillet over medium heat. Add the chicken and cook about 3 minutes a side until golden on both sides. Remove chicken from skillet and set aside.

Add the onions, garlic, and anchovies to the skillet and cook, stirring, until the onions are translucent and the anchovies break up and melt. Add the peppers, tomatoes, capers, red pepper flakes and 1/4 cup chopped basil. Season with salt and pepper. Bring to a simmer and cook 15 minutes.

Return the chicken to the pan and add the wine. Cover and simmer 15 minutes.

Serve over pasta, garnish with additional chopped basil.

Makes 4 servings
Source: Ft. Lauderdale Sun-Sentinel, October 22, 2009