A Family That Eats Together: Chicken Cacciatore
Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Nicole is also the creator of the new Little Froglet line of children's activewear. Here's Nicole's meal plan for this week.
My husband was a vegetarian when I met him eons ago. I remember when we first started dating, I didn’t have a ton of dishes in my repertoire but this dish I knew how to make really well and I made it often just to feed myself. My husband recalls that the smell of this dish cooking was too tempting to pass up and he ended up trying it. Needless to say… I won him over with it and it was the last of his vegetarianism.
Not only is this dish amazing, but also it is quick and easy to make, not to mention healthy! Serve with your favorite pasta.
Servings: 6
Prep Time: 5 minutes
Cook Time: 25 minutes
Ingredients
- 1 pound boneless, skinless chicken cutlets
- 2 tablespoons extra virgin olive oil
- ½ cup dry white wine
- 1 can (28 ounces) crushed tomatoes
- 2 cloves of garlic, minced
- 1 teaspoon anchovy paste
- 2 teaspoons sun dried tomato paste
- 8 fresh basil leaves, torn
- ½ cup kalmata olives, pitted
Directions
- Heat a skillet on high heat. Sprinkle salt and pepper over both sides of the chicken. Add oil and then place the chicken in the skillet. Cook for approximately 4 minutes per side. Add garlic, anchovy and sun dried tomato paste. Pour in wine and scrape up the bits on the bottom of the pan. Stir in tomatoes, turn down the heat to low and let simmer for 10 to 15 minutes.
- Stir in olives and basil and serve with your favorite pasta.
