mel's chicken cacciatore
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 230.4
- Total Fat: 1.5 g
- Cholesterol: 68.8 mg
- Sodium: 308.2 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 1.3 g
- Protein: 34.4 g
View full nutritional breakdown of mel's chicken cacciatore calories by ingredient
Introduction
This is a real family favourite. The mushroom and tomato sauce used in this recipe tastes fantastic and any leftovers make great pasta sauce for the next day. This is a real family favourite. The mushroom and tomato sauce used in this recipe tastes fantastic and any leftovers make great pasta sauce for the next day.Number of Servings: 4
Ingredients
-
1 calorie spray
550g chicken breast
2 tbsp plain white flour
2 chopped onions
1 garlic clove, crushed
2 (400g) tin chopped tomato
200ml chicken stock
2 tsp dried basil
300g mushrooms sliced
Directions
serves 4
coat the chicken breasts in the flour, season with salt and pepper and "fry" in a large non stick pan using the 1 cal spray. Reserve any remaining flour, remove the chicken from the pan and set to one side.
Fry the onion and garlic in the pan until they start to soften and change colour, add 1 cal spray if required to stop them from sticking.
Add the tomatoes, stock and basil, mix well and stir in any reserved flour. Add the chicken to the mixture, reduce the heat and cover the pan. Simmer for 20 minutes, stirring once or twice.
Add the mushrooms, making sure that they are below the surface of the sauce, replace the lid and cook for a further 20 minutes.
At the end of this time, check that the chicken in fully cooked and that the seasoning and the thickness of the sauce is to your liking, you can thicken the sauce by simmering it uncovered for another 5 minutes or thin it by addind extra stock.
Number of Servings: 4
Recipe submitted by SparkPeople user MEL187.
coat the chicken breasts in the flour, season with salt and pepper and "fry" in a large non stick pan using the 1 cal spray. Reserve any remaining flour, remove the chicken from the pan and set to one side.
Fry the onion and garlic in the pan until they start to soften and change colour, add 1 cal spray if required to stop them from sticking.
Add the tomatoes, stock and basil, mix well and stir in any reserved flour. Add the chicken to the mixture, reduce the heat and cover the pan. Simmer for 20 minutes, stirring once or twice.
Add the mushrooms, making sure that they are below the surface of the sauce, replace the lid and cook for a further 20 minutes.
At the end of this time, check that the chicken in fully cooked and that the seasoning and the thickness of the sauce is to your liking, you can thicken the sauce by simmering it uncovered for another 5 minutes or thin it by addind extra stock.
Number of Servings: 4
Recipe submitted by SparkPeople user MEL187.
