Sicilian Style Chicken Cacciatore

Sicilian Style Chicken Cacciatore

adapted from Cooking Light Annual Recipes 2000

If your family does not like chunky tomato sauce, you can remove the chicken when cooked and put it in a blender until your desired consistency.

The recipe makes twice as much sauce as you need for the 2 servings of chicken. Save the leftover sauce will also be good over Noodles & Zoodles or as base for a turkey sausage patty.

Makes 2 servings                                                 0 WW Blue points / serving

2 boneless, skinless chicken breasts

Cooking spray

1 cup chopped onion

2 garlic cloves, minced

1/2 cup chopped celery

1/4 cup basil, chopped

1/4 cup parsley, chopped

1/4 cup red wine vinegar

2 Tbsp. chopped green olives

2 Tbsp. capers, chopped

1 bay leaf

1 can (14.5 oz.) chopped tomatoes with Italian herbs

1. In a skillet coated with cooking spray, sear the chicken until browned about 2 minutes per side. Remove the chicken from the pan and set aside.
2. Add additional cooking spray to the pan and cook the onions and garlic and sauté 3 minutes.
3. Add the celery and sauté an additional 3 minutes.
4. Add the basil, parsley, vinegar, olives, capers, bay leaf and tomatoes. Bring to a simmer.
5. Return the chicken to the skillet. Cover the pan and simmer for 20 minutes.
6. Serve the chicken on top of the sauce with a little more drizzled on top.

Enjoy!