Low Fat Chicken Cacciatore Recipes

Steps:

• Spray nonstick skillet with olive-oil spray; place over high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook in skillet until browned on both sides, about 6 minutes. Transfer to a plate.
• Wipe out skillet, and respray. Add mushrooms, and cook until browned, about 5 minutes; set aside. Reduce heat to low.
• Respray skillet; add onions, celery, carrots, and garlic; cover, and cook, stirring, until onions are translucent, 7 to 8 minutes. Add wine, and raise heat to high; cook until wine is almost evaporated, about 30 seconds.
• Add tomatoes, yellow pepper, rosemary, stock, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper; stir to combine. Add chicken and mushrooms; bring to a boil. Reduce heat to medium low, cover, and simmer chicken until tender, about 30 minutes. Serve immediately.

Steps:

• Heat sauce in large saucepan on low heat.
• In fry pan sprayed with Pam, brown chicken on both sides.
• Add some wine, cover and simmer 15 minutes.
• Add chicken and about 2 T. of wine from pan to the sauce.
• Add a little more wine and the onion to the fry pan. Simmer 5-8 minutes and add to the sauce with 2 T. of wine from the pan.
• Add a little more wine to fry pan along with peppers. Simmer 8-10 minutes & add to sauce with 2 T. of wine from pan.
• Repeat above with mushrooms-simmer 10 minutes and add to sauce with 2 T. wine from the pan.
• Simmer sauce for 1 1/2 hours, stirring occasionally.
• Serve over pasta.

Steps:

• Lightly brown chicken in a frying pan, cut each breast into a few pieces and place in a large casserole dish.
• Sauté onion, peppers and garlic in olive oil until soft. Sprinkle over the chicken in the casserole dish.
• Mix together the remaining ingredients and pour over chicken mixture.
• Cover with foil and bake at 375 degrees for 1 hour.
• Serve over whole wheat pasta, brown rice or couscous.

Steps:

• In a heavy 12 inch skillet or Dutch oven, brown chicken in hot oil on all sides (4 or 5 minutes total). Remove chicken, set aside. Add mushrooms (if using fresh), sweet peppers, onion and garlic to skillet drippings. Cook until the vegetables are tender. Add mushrooms (if using canned), wine and serrano or crushed red pepper to vegetable mixture. Bring to boiling; reduce heat. Simmer, uncovered, until almost all liquid evaporates. Add undrained tomatoes, tomato paste, lemon juice, basil, sugar, thyme, salt and pepper. Return chicken to pan. uncovered, 15 minutes or until chicken is tender and no longer pink. Or, after returning chicken to pan, bake, uncovered, in 350ºF. oven 10 to 15 minutes or until chicken is done (use oven proof skillet for this method). Serve over cooked pasta. Serves 6. 253 calories (28% from fat), 29 grams protein, 13 grams carbohydrates, 8 grams fat (saturated fat 2 grams), 72 milligrams cholesterol, 511 milligrams sodium, 806 potassium, 3 grams dietary fiber.