 | | Directions | 1. Mix flour, salt and Pepper in shallow dish. Coat chicken evenly with flour mixture.
2. Heat 2 tablespoons of the oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned. Remove chicken from skillet. Heat remaining 1 tablespoon oil in skillet. Add mushrooms, onions and bell peppers; cook and stir 5 minutes on medium heat or until tender.
3. Stir in remaining ingredients and Spices. Bring to boil, stirring frequently. Return chicken to skillet. Reduce heat to low; cover and simmer 5 minutes or until chicken is heated through. Serve over cooked pasta or rice, if desired. |
|
|
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6
|  | | Ingredients | | - | | 1 package McCormick® Recipe Inspirations Chicken Cacciatore |
| - | | 1/4 cup flour |
| - | | 1 teaspoon salt |
| - | | 1 pound boneless skinless chicken breasts, cut into 1-inch cubes |
| - | | 3 tablespoons olive oil, divided |
| - | | 1 package (8 ounces) mushrooms, thinly sliced |
| - | | 1 medium onion, coarsely chopped (1 cup) |
| - | | 1 medium green bell pepper, cut into thin strips (1 cup) |
| - | | 1 can (14 1/2 ounces) diced tomatoes, undrained |
| - | | 1 can (8 ounces) tomato sauce |
| |
| | Nutrition (per serving) | Calories: 216 Calories
Fat: 8 Grams
Protein: 21 Grams
Cholesterol: 49 Milligrams
Carbohydrates: 15 Grams
Sodium: 749 Milligrams
Fiber: 3 Grams
|
| |
