This Week's Recipe: CHICKEN CACCIATORE
April 21, 2005

A popular Italian dish served and prepared with all of the finest ingredients.

Ingredients:
2 HALVES OR 1 WHOLE CHICKEN BREAST OR ASSORTED CHICKEN PIECES
3 TBSP OLIVE OIL
2 TBSP FLOUR
2 TBSP MINCED GARLIC
2 TBSP CAPERS
4 TBSP CHOPPED MUSHROOMS
2 TSP OREGANO
1 TSP CRUSHED RED PEPPER
1 CUP WHITE WINE
3 CUPS QUALITY TOMATO SAUCE
2 TBSP BUTTER
HEAT OLIVE OIL IN A SAUTE PAN, COAT THE CHICKEN WITH FLOUR




FRY UNTIL BROWNED


ADD THE GARLIC, CAPERS, MUSHROOMS, OREGANO, AND RED PEPPER


SAUTE UNTIL ALL INGREDIENTS ARE COMBINED


ADD THE WHITE WINE AND COOK UNTIL SMOOTH
ADD THE TOMATO SAUCE AND SALT AND PEPPER TO TASTE


STIR IN THE BUTTER TO FINISH THE SAUCE
COOK UNTIL CHICKEN IS 180 DEGREES INTERNAL TEMPERATURE
SERVE AND ENJOY, BUON APPETITO!

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