Chicken Cacciatore

Serves 4-6

INGREDIENTS:

1 jar Cucina Antica® Garlic Marinara
8 pieces of thinly sliced chicken cutlets
½ lb fresh baby portabella mushrooms (cut in quarters)
1 red, green & yellow bell pepper, chopped
½ cup Marsala cooking wine
¼ cup Pecorino Romano cheese
1 tbsp unsalted butter
½ cup light vegetable cooking oil or Cucina Antica® Extra Virgin Olive Oil
1 cup flour
kosher salt, to taste

PREPARATION:
In 10’’-12’’ sauté pan heat oil on medium to high heat. Lightly dredge chicken in flour and sauté on both sides until done.  Remove the seeds and cut all three peppers into ½’’ long slices. Add mushrooms, peppers, Marsala cooking wine, butter, and salt to the  pan and saute’ with the chicken until vegetables are semi-wilted (approx. 2 minutes). Add Cucina Antica® Garlic Marinara and let it simmer on medium heat for 2 minutes. Remove from heat, plate chicken and distribute vegetables evenly. Sprinkle with Pecorino cheese & serve over a bed of rice.

Buon Appetito!

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