Chicken cacciatore (electric skillet)

Yield: 4 servings

Ingredients:

6 Boneless

Instructions:

skinless chicken 1 lg Green pepper cut into -breast halves -strips (about 1 1/2 pounds) 1/2 lb Fresh mushrooms sliced 1/3 c All-purpose flour 2 Cloves garlic minced 1/2 ts Salt 3 cn Italian tomatoes (14 1/2 Oz 1/4 ts Pepper -each) undrained 1/4 c Oil 1 ts Dried oregano leaves 1 lg Onion sliced and separated 1/2 ts Dried basil leaves -into rings Hot cooked spaghetti Preheat 12-inch electric skillet to 350F. Combine flour salt and pepper; dredge chicken. Add 2 tablespoons oil to skillet; saute chicken for 4 minutes on each side until golden brown. Remove chicken and set aside. Add remaining oil to skillet; saute onion and the next 3 ingredients until onions are translucent about 4 minutes. Stir in tomatoes and spices breaking up tomatoes with spoon. Bring to a boil then reduce heat to 225 F and simmer uncovered for 10 minutes stirring occasionally. Add the chicken; cook for 15 minutes longer until chicken is done. Serve over hot cooked spaghetti. Serves 4 to 6. Posted by Fred Peters.