Sicilian-style Chicken Skillet
Equipment
- Large nonstick skillet with lid
Ingredients
- 2 tablespoons saffron ace or olive oil
- 1 large onion sliced
- 1 large green pepper sliced
- ½ cup fresh mushrooms sliced
- 1 ½ lbs. boneless chicken cubed
- 18 oz. can tomato sauce
- 16 oz. tomatoes chopped and drained
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon garlic powder
- Lite salt and pepper to taste
Instructions
- Heat saffron ace (or olive oil) in a large nonstick skillet over medium heat.
- Add the sliced onion, green pepper, and mushrooms to the skillet.
- Cook until slightly tender, stirring occasionally.
- Add the cubed chicken to the skillet.
- Cook, turning the chicken frequently, until it is no longer pink.
- Stir in the tomato sauce, chopped tomatoes, Worcestershire sauce, dried oregano, dried basil, garlic powder, lite salt, and pepper.
- Cover the skillet and simmer for 5 to 10 minutes, until the chicken is cooked through and the flavors are blended.
- Serve the Sicilian-style chicken over rice.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this Sicilian-style chicken skillet with a medium-bodied red wine such as Nero d’Avola or a dry white wine like Grillo to complement the Mediterranean flavors of the dish.Nutritional Information
Calories: 280 kcal | Carbohydrates: 15 g | Protein: 30 g | Fat: 10 g | Fiber: 4 g | Sugar: 9 g
