Recipe courtesy of Sandra Lee
Episode: Rainy Day
Save Recipe Print
Total:
45 min
Prep:
10 min
Cook:
35 min
Yield:
3 servings
Level:
Easy

Ingredients

Directions

In a large bowl or resealable plasic bag, add the flour, 1 teaspoon Italian seasoning and salt and pepper, to taste. Combine well, then add the chicken and toss to coat.

In a large high-sided skillet with a lid, heat the canola oil over medium-high heat. Shake off excess flour from the chicken and fry in the oil until golden brown on all sides, about 5 minutes. Remove the chicken to a plate and reserve.

To the pan, add the mushrooms and bell pepper and cook for 2 minutes, until slightly softened. Add the remaining 1 teaspoon of Italian seasoning, the tomato soup, and the chicken broth. Bring to a boil, reduce the heat to a simmer and add the reserved chicken. Cover with a lid and cook until the chicken is completely cooked through, about 20 to 25 minutes. Remove the lid 5 minutes before the end of the cooking time, to reduce the sauce slightly. Transfer the cacciatore to a serving platter, sprinkle with parsley and serve.

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