Chicken Cacciatore

Boneless, skinless chicken breasts are the ideal chicken starter whether using whole or in chunks or in strips. They can be prepared ahead by any desired method then froze ready to use as needed or they can be frozen raw to be prepared as desired. A quick and easy meal to make is chicken cacciatore using ingredients from the pantry shelf and freezer.

Chicken Cacciatore

Chicken cacciatore is simply chicken in a tomato sauce generally served on a bed of spaghetti.

My method: I use boneless, skinless chicken breasts that I had flash froze previously. The method for cutting the bones from the meat are in the archives. One boneless, skinless chicken breast is needed per person. Heat about 1 tbsp of olive oil in a fry pan then add the chicken breasts with burner set on medium. While they are browning chop one celery rib, 1/4 green onion, 1 small onion and about 1 1/2 c fresh mushrooms. Turn the chicken breasts and stir in the vegetables. Continue cooking until vegetables are tender and the other side of the chicken breasts are browned. Stir in 1 L crushed tomatoes (about 4 c) and one 500 ml (2 c) roasted tomato sauce for 6 boneless, skinless chicken breasts. Bring to a slow simmer and let simmer about 15 minutes. At the same time bring salted water to a boil. Cook spaghetti to al dente. Drain. Top with one chicken breast and a ladle of sauce per serving.