Hunter's Chicken - a 30 minute stove top dinner

The classic Hunter's Chicken, also known as Chicken Cacciatore, is a braised chicken dish which includes wine, onions, peppers, tomatoes and mushrooms.  Hearty and satisfying, it unfortunately takes too much time to be a quick weeknight dinner.

This version uses boneless chicken breasts, which significantly shortens the cooking time.  I've also used slice black olives in place of the mushrooms, but either or both can be included.  Serve with slices of polenta, a tossed salad and red wine for a great dinner.

Hunter's Chicken - serves 4

1 medium onion - coarsely chopped

1 red pepper cut into bite size chunks

4 boneless chicken breasts (or 2 whole breasts halved)

1/2 cup grape tomatoes, cut in half lengthwise

1/4 cup sliced black olives

1/2 cup sliced crimini mushrooms (optional)

1/8 cup chicken stock

2 tbsps. balsamic vinegar

1/4 tsp. kosher salt

black pepper

1/8 tsp cayenne pepper.

olive oil ( 2 - 4 tbsps.)

Equipment:  1 large skillet with sufficient room to cook the chicken in one batch.

Heat 2 tbsps. olive oil in skillet on medium high and add onions.  Saute for approximately 5 - 10 minutes until onions begin to soften.  Add red pepper to onions and continue to saute.  

Slice each chicken breast so it is half the original thickness.  This will allow it to cook more quickly and not dry out.  

When pepper and onions have softened (approximately 15 minutes total cooking time) remove from pan.  Add remaining olive oil to the pan then the chicken pieces.  Cook approximately 3 - 4 minutes per side.  The chicken should be cooked through but still moist.  Remove chicken from pan. 

Deglaze pan with chicken stock.  Return chicken, peppers and onions to pan.  Add balsamic vinegar, salt and cayenne pepper.  Add olives and tomatoes and a grind of black pepper to taste.

If you prefer more of a sauce with your Hunter's chicken, increase the chicken stock to 1/2  cup, and add 2 tbsp. tomato paste prior to returning the other ingredients to the pan.

Heat slices of polenta per the directions on package.

Enjoy!

Cornmeal Crusted Tilapia

Healthy, quick and easy.  Sounds like a perfect choice for a week night dinner.  Unlike most breaded fish recipes, no dairy or eggs are involved.  The result is still a nice, crispy crust, with no added cholesterol.  Sorry, once again the product was consumed before a picture was taken.  I served this with sauteed red Swiss chard and homemade "rice-a-roni."

Cornmeal Crusted Tialpia - 2 servings

Yellow cornmeal 1/2 c.

Salt & Pepper

2 Tilapia fillets

3 tbsps. vegetable oil

non-stick skillet

Place cornmeal in a shallow bowl. Season to taste with salt, pepper, and if desired, garlic powder (start with 1/2 tsp. of each).

Rinse fillets under cold water.  Do not dry.  Place in cornmeal, gently pressing fillets into the cornmeal.  Flip and "bread" the alternate side.

Heat 3 tbsps. of vegetable oil in a non-stick skillet.  Add breaded fish filets and cook approximately 2 - 3 minutes per side, until nicely browned.

Remove fillets from skillet, gently pat with paper towels to remove any excess oil.  Garnish with shopped parsley or chives, and fresh lemon juice.

RICE-A-RONI

1 c. white rice

1/2 cup spaghetti - broken into 2" pieces

1 tsp. chopped garlic

2 tbsp. olive oil

2 cups chicken broth

Heat oil in a skillet.  Add chopped garlic,.  Add broken spaghetti strands to skillet, and lightly brown.  Add rice and allow to slightly brown.  Slowly add chicken broth.  Stir to prevent the rice and pasta from sticking to the bottom of the skillet. Bring to a simmer and cover the skillet.  Cook for approximately 20 minutes or until all of the liquid has been incorporated. Add salt & pepper to taste.