Chicken Cacciatore

The following recipe was adapted from ``Contemporary One Dish Meals'' by Mara Reid Rogers.

CHICKEN CACCIATORE

4 servings; approximate preparation time 20 minutes

4 boneless and skinless chicken breast halves

1 1/2 teaspoons olive oil, divided

2 large shallots, peeled and minced

1 medium clove garlic, peeled and minced

1 medium green bell pepper, seeded and coarsely chopped

2 (8-ounce) cans low-sodium tomato sauce

1/2 pound mushrooms, trimmed, cleaned and thinly sliced

1/3 cup quartered green olives with pimentoes

1 teaspoon dried tarragon, crushed

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper

1 tablespoon balsamic vinegar or 2 teaspoons red-wine vinegar

optional: 1/4 cup minced fresh parsley

1. Cut the chicken into 1-inch wide pieces. Heat 1/2 teaspoon olive oil in a large, heavy, nonstick skillet over medium heat. Add the chicken in 2 batches and brown lightly. Remove from the pan and set aside.

2. Heat the remaining teaspoon olive oil in the pan over medium heat. Add the shallots, garlic and green pepper; saute 5 minutes to soften the vegetables. Stir in the tomato sauce, mushrooms, green olives, tarragon, salt, pepper and cayenne. Bring just to a boil, reduce the heat and simmer 20 minutes.

3. Stir in the chicken and vinegar. Simmer 5 minutes. Stir in the parsley if using. The chicken cacciatore can be served over pasta if desired.

Data per serving

Calories 233

Protein 30g

Fat 6g

Carbohydrates 15g

Sodium 501mg

Saturated fat 1g

Monounsaturated fat 3g

Polyunsaturated fat 1g

Cholesterol 73mg