![]() When butter and oil start to sizzle, add 2 pieces. Chicken: 4 chicken cutlets (about 4 ounces each), pounded thin. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. Spoon the sauce over the chicken, then sprinkle with the basil and serve. Dredge chicken in flour and shake off excess. Spoon off any excess fat from atop the sauce. ![]() If necessary, boil the sauce until it thickens slightly, about 3 minutes. Using tongs, transfer the chicken to a platter. NOTESĢ Chicken breasts with skin and backbone, halved crosswiseġ teaspoon Freshly ground black pepper, plus more to tasteġ (28 ounce can) Diced tomatoes with juice Chicken cacciatore is a timeless crowd-pleaser (and one of my most popular recipes). Spoon the sauce over the chicken, then sprinkle with the basil and serve. This post is brought to you in partnership with Hunts. Continue simmering over medium-low heat until the chicken is just cooked through, about 20 minutes for the breast pieces, and 30 minutes for the thighs. If all the chicken does not fit in the pan, saut in 2 batches. Return the chicken pieces to the pan and turn them to coat in the sauce. Add the chicken pieces to the pan and saut just until brown, about 5 minutes per side. ![]() Add the tomatoes with their juice, broth, and capers. Learn about the number of calories and nutritional and diet. Add the bell pepper, onion, garlic, and oregano to the same pan and saute over medium heat until the onion is tender, about 5 minutes.Īdd the wine and simmer until reduced by half, about 3 minutes. Comprehensive nutrition resource for Giada de Laurentiis Chicken Cacciatore Meal Starter Kit. Transfer the chicken to a plate and set aside. Working in 2 batches, add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, sauté it in 2. Add the chicken pieces to the pan and sauté just until brown, about 5 minutes. In a large, heavy saucepan, heat the oil over a medium-high flame. Dredge the chicken pieces in the flour to coat lightly. In a large skillet, brown chicken on all sides in oil and butter over medium-high heat. In a large, heavy saute pan, heat the oil over a medium-high flame. Sprinkle the chicken pieces with 1 teaspoons of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly. Sprinkle the chicken pieces with 1 teaspoon each of salt and pepper.
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