A delightful twist on the classic Chicken Cacciatore, this recipe offers a rich and flavorful experience.
Cut the chicken breasts into bite-sized pieces.
Cutting the chicken into uniform pieces ensures even cooking.
Mix the flour and garlic powder in a bowl.
Mix thoroughly to evenly distribute the garlic powder.
Coat the chicken pieces with the flour mixture.
Shake off excess flour to prevent clumping.
Heat olive oil in a large skillet over medium heat and brown the chicken pieces.
Avoid overcrowding the skillet to achieve a nice sear.
Remove the chicken and set aside. In the same skillet, sauté the onion, garlic, and mushrooms until softened.
Stir frequently to prevent the garlic from burning.
Add the tomato sauce, red wine, basil, oregano, and bay leaf to the skillet. Stir to combine.
Let the sauce simmer briefly to blend the flavors.
Return the chicken to the skillet, cover, and simmer on low heat for 20 minutes.
Stir occasionally to prevent sticking.
Add the green bell pepper strips and cook for an additional 10 minutes.
Cook until the peppers are tender but still crisp.
Remove the bay leaf and serve the dish over cooked pasta or rice.
Garnish with fresh basil leaves for a vibrant touch.
Continue in our app for the best experience
