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CHICKEN CACCIATORE 8 chicken breast halves, skinned and boned salt and pepper flour 1/2 c. olive oil 1 large chopped onion 3 to 4 minced garlic 1/2 lb. mushrooms, sliced in half 1 (4 oz.) jar whole pimentos, undrained and sliced 2 (16 oz.) cans whole tomatoes, undrained and quartered 1/2 c. sweet vermouth 3 bay leaves 1 tsp. thyme 1 tsp. oregano 1/4 tsp. pepper salt to taste 2 medium green peppers Sprinkle chicken with salt and pepper; dredge in flour shaking off excess. Heat oil in a Dutch oven over medium high heat; add chicken and saute 4 to 5 minutes on each side or until golden brown. Remove chicken from Dutch oven; drain on paper towel. Add onions and garlic to Dutch oven; saute over medium heat 5 minutes. Stir in remaining ingredients; add chicken and bring to a boil. Reduce heat and simmer uncovered 30 minutes; stirring occasionally. Remove bay leaf. Serve over spaghetti. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |