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» Sunday, April 10, 2011By Request
"Light" Chicken Cacciatore
1. 1 lb Boneless, skinless chicken thighs or Boneless pork loin
2. 16 oz can diced tomatoes (do not drain)
2. 1 med-large sweet onion
4. 4 oz can sliced mushrooms (drained)
5. 1 tbsp Olive oil
6. Instant chicken bullion
7. Italian seasoning
8. Granulated garlic
1. Peel and dice onion as desired.
2. Cut meat up into 3/4-1" bits. (The chicken thighs will break up into smaller bits as you cook)
3. In a large skillet, heat the oil to shimmering and spread over as much of the bottom of the pan. (This is essentially an Italian stir fry.)
4. Dump in the meat and add Granulated Garlic, Bullion, and Italian seasoning to taste.
5. Stir then meat around so the seasonings are well distributed and brown on both sides.
6. Add the onions and cook until they start to go translucent.
7. Dump in the mushrooms. Mix in well and let everything simmer for 4-5 minutes.
8, Add the tomatoes and juice. Adjust seasonings to taste and let simmer for as long as you can stand.
The sauce is very tomatoey and will be thin. It goes well with rice, potatoes, crusty bread, or anything that can absorb some of the sauce. It will slide right off pasta.
You can add sweet pepper, white wine, red pepper flakes or other seasonings if needed. Will also work with boneless skinless turkey or even chicken breast, if you must.
[Note from Linda: This recipe absolutely improves if you cook it the night before and then let it sit in the fridge. The chicken absorbs the tomato/other flavors and the taste deepens.]