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Chicken Cacciatore
Recipe courtesy of Giada De Laurentiis

Ingredients

• 4 chicken breasts, cut into strips
  
• 2 teaspoons salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1 tablespoons olive oil
• 1 large red bell pepper, chopped
• 1 can mushrooms
  
• 1 onion, chopped
• 3 garlic cloves, finely chopped
• 3/4 cup dry white wine
• 1 ( 28-ounce) can diced tomatoes with juice
  
• 3/4 cup reduced-sodium chicken broth
• 3 tablespoons drained capers
• 1 1/2 teaspoons dried oregano leaves
• 1/4 cup coarsely chopped fresh basil leaves

Directions

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper.

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion, mushrooms and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon the sauce over the chicken, then sprinkle with the basil and serve. Serves 5.

Green Beans with
Onions & Mushrooms
Recipe adapted
from Rachael Ray

Ingredients

• 1 pound cut green beans
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
  
• 1 tablespoon EVOO
• 1/2 onion, sliced
• 1 can mushrooms
  
• 1/3 cup dry sherry

Directions

Simmer green beans in salted boiling water 5 minutes. Drain green beans and return skillet to moderate heat. Add oil to the pan. Add onions and saute 2 to 3 minutes. Add mushrooms and season with salt and pepper. Saute mushrooms 3 to 5 minutes with onions, add green beans back to the pan. Heat green beans through and add sherry. Cook for 1 to 2 minutes. Transfer green beans and mushrooms to a serving plate. Serves 4 to 5.

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