Healthy Chicken Cacciatore Recipes

Steps:

• Heat the oil in a large non-stick frying pan. Tip in the prosciutto and fry for about 2 mins until crisp. Remove with a slotted spoon, letting any fat drain back into the pan, and set aside. Put the onion, garlic and herbs in the pan and fry for 3-4 mins.
• Spread the onion out in the pan, then lay the chicken breasts on top. Season with pepper and fry for 5 mins over a medium heat, turning the chicken once, until starting to brown on both sides and the onion is caramelising on the bottom of the pan. Remove the chicken and set aside on a plate. Raise the heat, give it a quick stir and, when sizzling, pour in the wine and let it bubble for 2 mins to reduce slightly.
• Lower the heat to medium, return the prosciutto to the pan, then stir in the tomatoes (breaking them up with your spoon), tomato purée and mushrooms. Spoon 4 tbsp of water into the empty tomato can, swirl it around, then pour it into the pan. Cover and simmer for 15-20 mins or until the sauce has thickened and reduced slightly, then return the chicken to the pan and cook, uncovered, for about 15 mins or until the chicken is cooked through. Season and scatter over the parsley to serve.

Steps:

• Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper.
• Heat the oil in a saute pan over moderately-high heat. Brown the chicken on both sides, about 8 minutes. Remove the chicken.
• Reduce the heat to moderate. Add the onion and pepper, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown. Add the garlic and cook, stirring, for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes and juice, oregano, red pepper flakes and 1/4 teaspoon of salt and simmer the mixture covered for 10 minutes.
• Return the chicken breasts to the pan and simmer, covered, until the chicken is just done, about 20 minutes longer.

Steps:

• Combine all ingredients except for the chicken and the pasta in a large stock pot.
• Bring to a boil.
• Reduce heat, cover and simmer for 25 minutes.
• Add chicken and cook until tender.
• Serve over cooked spaghetti with optional parmesan cheese.

Steps:

• Cut chicken breast into about 1 inch chunks and add salt. Coat a pan with non stick spray and brown the chicken.
• In a separate pot, coat with cooking spray and add chopped onion and bell pepper until translucent.
• Once chicken is browned and the onion- bell pepper mixture is translucent, transfer chicken into pot.
• Pour the chicken broth into the hot pan in which you cooked the chicken until all the brown bits lift from the pan then transfer the liquid to the pot with the chicken and vegetables.
• Add the can of stewed tomatoes, freshly minced garlic, dried oregano, and dried basil to the pot and set it to simmer.
• Brown the mushrooms then add to the pot.
• Let simmer for about 15-20 minutes then enjoy.