Name: Chicken Cacciatore
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2-4 servings
Cuisine: Italian
Ingredients: 1 cup all-purpose flour; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp paprika; 2 large boneless, skinless chicken breasts, cut in 1 1/2-inch pieces; 3 Tbl olive oil, divided; 1 large red bell pepper, thinly sliced; 1 large green bell pepper, thinly sliced; 2 cloves garlic, finely chopped; 1/4 cup sherry cooking wine or low-sodium chicken broth; 1 jar Francesco Rinaldi Tomato, Garlic & Onion Sauce; Fresh basil, for garnish

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Chicken Cacciatore

A classic Italian favorite, chicken simmers in our Tomato, Garlic & Onion sauce for an earthy, savory flavor. Hearty, comforting, and ready to steal the spotlight at weeknight dinner. Happy Tuesday!

Prep Time: 10 min Cook Time: 25 min Servings: 2-4 Sauce: Francesco Rinaldi Tomato, Garlic & Onion

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Ingredients:

1 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
2 large boneless, skinless chicken breasts, cut in 1 1/2-inch pieces
3 Tbl olive oil, divided
1 large red bell pepper, thinly sliced
1 large green bell pepper, thinly sliced
2 cloves garlic, finely chopped
1/4 cup sherry cooking wine or low-sodium chicken broth
1 jar Francesco Rinaldi Tomato, Garlic & Onion Sauce
Fresh basil, for garnish

Directions:

Whisk flour, salt, pepper and paprika together in shallow dish or pie plate until combined. Dredge chicken in flour mixture, shaking off any excess.
Heat 1 tablespoon oil in large skillet over medium-high heat. Add peppers and garlic and cook until tender, about 3 minutes. Transfer to plate and set aside.
Add remaining oil to skillet. Add chicken and cook, flipping occasionally until
golden-brown and internal temperature reaches 165°F, about 5 minutes per side.
Stir in sherry and pasta sauce. Bring to a boil over high heat. Reduce heat to medium-low and return pepper mixture to skillet. Simmer, covered until flavors develop and sauce reduces, about 15 minutes. Top with basil.