Between life's normal routines we now must squeeze in time to shop for and wrap gifts, write cards, entertain, cook turkeys and go to Christmas parties.
I'm sure any any shortcuts now are appreciated. Especially when it comes to rush hour dinner time meal preparation.
This is a quick version of the classic Italian favorite Chicken Cacciatore. Using boneless chicken breasts greatly reduces the cooking time. While the chicken simmers you can boil the pasta.
This also tastes great re-heated the next day for a hot lunch.
- ~olive oil
- 1 pound of boneless chicken breasts
- 1/2 onion diced
- 1 can of tomatoes
- 2 tsp capers
- 2 tsp each of basil and oregano
- 1 tsp rosemary
- 1 tbsp minced garlic
- 1/2 cup of red wine
- 2 cans of tomato paste
Remove to a plate.
Add the onions and garlic and cook until softened.
Add the remaining ingredients and bring to a low boil.
Return the chicken to the pan reduce heat to low and simmer for 20 minutes to half an hour.
Serve over hot pasta of your choice.
Wine Suggestion: Merlot
P.S. The recipe for Shepherds pie has been updated.