Chicken Cacciatore

 

Ingredients

            1 tablespoon olive oil or salad oil

            2 -3 chicken breasts

            1 large onion

            1 medium size green pepper

            1 clove garlic

            2 – 6 oz jars of marinated artichoke hearts

            1 - 14 ¼ oz can Italian style stewed tomatoes

            1 – 8 oz tomato sauce

            Rice or pasta noodles

Directions

•          Cook chicken in 12” skillet over medium-high heat, in hot oil.
•          Meanwhile, cut onion lengthwise in half, then crosswise into ¼ inch thick slices.
•          Cut pepper into ¼ inch wide strips.
•          Mince garlic.
•          Add onion, pepper and garlic to skillet and cook until onion begins to brown.
•          Drain liquid from artichoke hearts into same skillet over medium-high heat, reserve artichoke hearts.
•          Stir in stewed tomatoes, tomato sauce and the reserved artichoke hearts.
•          Return chicken to skillet, over high heat, and heat to boiling.
•          Reduce heat to low, cover and simmer 15 minutes or until juices run clear when chicken is pierced with a knife.

Can be served over rice or pasta noodles

 

Dorothy Herring