Pour cooking oil in a large skillet and bring to medium-high heat. Reduce heat to medium once oil is hot. Cook chicken, onion, and garlic in hot oil for about 15 minutes or till chicken is lightly browned.
Stir together mushrooms, tomato sauce, diced tomatoes, white wine, chicken broth, basil, bay leaf, salt and pepper in a separate skillet over medium heat.
Pour sauce over chicken in the skillet. Bring to boiling then reduce heat to low. Cover and simmer for about 30 minutes, until chicken is no longer pink.
Remove chicken from the skillet and transfer chicken to a platter. Cover with aluminum foil. Discard the bay leaf. Stir together cornstarch and cold water in a glass. Once cornstarch is mixed, pour it into the tomato mix and stir together. Cook and stir over low heat until bubbly.
Place cooked fettuccine on serving plates. Place chicken on top of noodles and pour sauce over top.
It doesn't get much better than sitting down with a big bowl of homemade soup as the temperatures drop outside. View Recipes >
What to eat before the Big Meal?
Here are a few recipe ideas to have before your Thanksgiving Day meal. Why not start off the day with something a little sweeter? Maybe a dish with apples? The perfect fall fruit, crisp, juicy and delicious. Or maybe you're in the mood for a hearty brunch, something with a little of everything. View Recipes >
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Chicken Cacciatore
Serves 6
Ingredients:
2 lb chicken breasts
1/2 cup chopped yellow onion
2 cloves garlic, minced
1 tablespoons cooking oil
1 cup sliced fresh mushrooms
1 can tomato sauce, 8 oz.
1 can diced tomato, undrained, 8 oz.
1/2 cup dry white wine
1/2 cup chicken broth
2 teaspoons dried basil
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 teaspoons cornstarch
2 tablespoons cold water
2 cups cooked fettuccine
Directions:
Pour cooking oil in a large skillet and bring to medium-high heat. Reduce heat to medium once oil is hot. Cook chicken, onion, and garlic in hot oil for about 15 minutes or till chicken is lightly browned.
Stir together mushrooms, tomato sauce, diced tomatoes, white wine, chicken broth, basil, bay leaf, salt and pepper in a separate skillet over medium heat.
Pour sauce over chicken in the skillet. Bring to boiling then reduce heat to low. Cover and simmer for about 30 minutes, until chicken is no longer pink.
Remove chicken from the skillet and transfer chicken to a platter. Cover with aluminum foil. Discard the bay leaf. Stir together cornstarch and cold water in a glass. Once cornstarch is mixed, pour it into the tomato mix and stir together. Cook and stir over low heat until bubbly.
Place cooked fettuccine on serving plates. Place chicken on top of noodles and pour sauce over top.
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