1. Coat a large no-stick skillet with oil and heat over high heat.   Add chicken and brown for 1 minute on each side. Remove chicken and set aside.
2. Reduce heat to low and add peppers and onion to skillet. Cover and cook 8 minutes, stirring occasionally. 
3. Add chicken, tomatoes and ground pepper. Cover and simmer 8 minutes until meat thermometer inserted in center registers 170° F.  Serve with pasta if desired.
   
   

This recipe may easily serve 2 people instead of 4 people by using half the quantity of all ingredients.

Skillet Cacciatore

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Skillet Cacciatore
By Kathryn Barnes | January 15, 2009, 3:38 pm

I was looking for a tasty, easy recipe using chicken breasts. Usually, I find these types of recipes too bland, but this recipe is perfect. Excellent in fact.
The preparation and cooking time allowed me to make this in no time at all.
The chicken was moist and the seasonings perfect. The only thing I did differently is to salt and pepper the chicken breasts before browning.

This is the first time I have used a recipe from Perdue and I will definitely be trying more now.