Let’s see. It’s the middle of the month. It’s Monday. That means it is time for The Secret Recipe Club. And if you haven’t heard of it you need to. Each month members are ‘assigned’ a blog to cook from You can cook one or two or as many dishes as you like. You can use them as is or adapt them. You just have to use recipes from the blog.

This month I was lucky to be ‘given’ The Slow Roasted Italian authored by Donna.
So many good things. So little time.
Since I was in the mood for Italian I searched her blog until I came upon the perfect dish. Quick! Easy! Delicious!

    Chicken Cacciatore

Oh! My! Goodness!

I haven’t made this dish in YEARS and the last time I did it was made with cans of tomato soup **Gasp** but it was all I had and it was good. Now I have this and I am very glad I have since lost the other recipe. **WHEW**

    2 teaspoons flour {I used 2 Tbl}
    1/4 teaspoon sea salt, plus more to taste
    1/4 teaspoon fresh ground black pepper, plus more to taste
    4 4 ounce boneless, skinless chicken breasts, pounded to 1/2″ {I used full breasts but sliced them into thinner pieces.}
    1 teaspoon extra-virgin olive oil
    1 1/2 cups chopped sweet onion
    1 cup red bell pepper strips, about 3″ long and 1/4-1/2″ wide
    2 cloves fresh minced garlic
    1/2 cup dry white wine
    1 can (14.5 ounce) no salt added diced tomatoes in juice {I used Fire Roasted}
    1 tablespoon drained capers {I like these more and more!!}
    1 tablespoon Italian seasoning

Combine the flour, salt, and pepper on a dinner plate and use a fork to mix until they are well combined.

Pat the chicken dry with a paper towel. Dip one piece at a time into the flour mixture and coat all sides being sure to shake off any excess flour. Transfer them, side by side, to a clean dinner plate (don’t stack them on top of each other).

Place a large nonstick skillet with a lid over medium high heat. When hot, add the olive oil. Immediately add the chicken in a single layer and cook 2 to 3 minutes per side or until golden brown.

Remove the chicken to a clean plate. Ad the onion, bell pepper, garlic and wine to the pan. Stir for 3 to 5 minutes, until the wine slightly reduces. Add the tomatoes and their juice. capers, Italian seasoning and stir to combine.

Place the chicken in the sauce, completely coating them. Bring the sauce to a simmer. Cover the pan, reduce the heat to medium-low and cook for 20 to 25 minutes, or until the chicken is tender and no longer pink. Season with salt and pepper, to your taste. Remove the chicken to your serving dish and allow the sauce to cook and thicken. Remove from pan and pour over chicken when it has thickened to your taste and serve.

Thank you, Donna, for this recipe.

It was wonderful. Very flavorful. Very light. Very definitely going into my “Make This Again” file.

I mean rally – look at all thay yummy goodness!!! How could you NOT make it again, and again. and…..

Donna has some great process pics on the Cacciatore post .

If you want to join in the fun just travel on over to The Secret Recipe Club and sign up. You won’t regret it. Perfect way to meet new foodie bloggers!!

As I was signing in to Donna’s Site I found a new recipe on her blog. Death by Chocolate Cake. THAT one is definitely on my list for my next cake!!!!!!!



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