Chicken Cacciatore

1-1/2 to 2 lbs boneless chicken tenders, cut into about 4 pieces

1/2 tsp salt

4 tbsp olive oil

1 onion, sliced

2 cloves garlic, minced

1 small package sliced mushrooms

2 16oz cans Italian plum tomatoes, chopped

1 large can tomato sauce

1 small can of chicken broth

1 small can tomato paste

1 tsp fresh or 1/2 tsp dried parsley, chopped

Pepper to taste

1-1/2 tsp oregano

1 tsp basil

1/4 cup dry red wine

1 small can sliced black olives (optional)

Pinch of baking soda/sugar/splenda

1 tsp crushed red pepper (optional)

Romano cheese

In a medium sized kettle pour olive oil.

Add chicken, onion, oregano, basil, salt, pepper, garlic and saute until onions are translucent.  

Stir in tomatoes, tomato sauce, chicken broth, tomato paste, red wine, mushrooms and parsley.

Cook over medium heat until this comes to a boil and add baking soda.

Mixture will foam as you are breaking down the acid.

Stir and reduce heat to medium/low.  Cook until chicken is tender, adding sugar.

Add crushed pepper and about 1/3 cup Romano cheese.

Serve over angel hair pasta and sprinkle with more Romano.  

Chicken Cacciatore Pictures

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