Chicken Catcciatore
Chicken Catcciatore
Recipe Type: main
Prep Time:
Cook Time:
Total Time:
Ingredients
- 1 tbsp. butter
- 1 tbsp. olive oil
- ½ C. fresh mushrooms, sliced
- ½ C. dry white wine
- ¼ C. flour
- 1 tsp. Salt
- ¼ tsp. pepper
- 2 lbs. skinned chicken breast
- 1 tsp. rosemary
- 1 tsp. Italian seasoning
- 2 garlic cloves, minced
- 15 oz. can tomato sauce
- Monterrey Jack Cheese
Instructions
- Heat the butter, oil and mushrooms in a sauce pan until the mushrooms are tender.
- Remove and set aside.
- In a large bowl, combine flour, salt and pepper and coat chicken breasts with the mixture.
- Fry the coated breasts in the same pan used to cook the mushrooms until browned on both sides.
- Return mushrooms to the pan and add remaining ingredients.
- Cover and simmer for approximately 20 minutes.
- Remove lid, stir contents and continue to simmer for an additional 20 minutes.
- Cover cooked chicken breasts with a slice of Monterrey Jack cheese before serving.
- Spoon sauce over the chicken as desired.
Notes
This dish is typically served on a bed of polenta noodles.