Bread Dipping Appetizer

Bread Dipping Appetizer

EVOO Pan Roasted Chicken Cacciatore

  • Three pounds boneless, skinless chicken breasts
  • One quarter teaspoon fresh marjoram
  • One pound fresh tomatoes chopped in small pieces
  • One quarter cup extra virgin olive oil
  • One teaspoon salt
  • One quarter teaspoon pepper
  • One half cup dry white wine
  • One half cup chopped onion
  • One half bay leaf
  • One eighth teaspoon fresh thyme leaves
  • Eight ounces sliced mushrooms

Finely slice up the red tomatoes and dice the onions. Mince the mushrooms into small pieces. Cut the chicken breasts into three thinner fillets. Drizzle the olive oil from an olive oil cruet into a saucepan and turn to medium heat. Place the chicken breasts in there with the other ingredients. Put on the lid and let simmer for forty five minutes. Lift the lid and stir occasionally. On the side, put any excess pieces of chicken to serve with extra mushrooms. Goes great with green beans or broccoli and serves four.

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