Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, June 3, 2014

Stove Top Chicken Cacciatore

For this stove top version of Chicken Cacciatore cut your boneless chicken breasts in half and pound to a quarter inch thick before salting and browning each side for a few minutes in a large skillet then set aside. In the same pan sauté a chopped onion for approximately five minutes then add two thinly sliced green peppers and sauté for another ten to fifteen.  When they’re soft and starting to brown around the edges throw in three to five chopped garlic cloves and a half a teaspoon of ground black pepper. 

 Next, turn down the heat and add a half bottle of your favorite marinara and half a cup of chicken stock. Ten minutes before serving slide the chicken pieces into the heated sauce, simmer, salt to taste, and serve over egg noodles, rice, or polenta.

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