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Chicken Cacciatore

Source: Burt Wolf's Menu Cookbook
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Makes 6 servings
The Royal Viking Sun, following the traditions of the great ocean liners, places considerable importance on the quality of its food. But the staff has also set up a program to take advantage of the fact that their kitchen actually travels around the world. When the ship gets to a port where there is a talented chef with a well-respected restaurant, that chef is invited on board to teach. An example of the program is this chicken cacciatore, prepared by the ship's executive chef, Manfred Jaud.
1 tablespoon vegetable oil
2 tablespoons unsalted butter
4 boneless, skinless chicken breast halves (about 1 1/2 pounds total), cut into 1/2-inch strips
1/2 cup finely chopped onion
1/2 cup sliced mushrooms
1/4 cup sliced stuffed green olives
1/4 cup sliced black olives
12 pickled pearl onions
1 tablespoon all-purpose flour
One 13 3/4-ounce can chicken broth
1 large tomato, cut into 6 wedges
1 cup red wine
In a large skillet over medium-high heat, heat the oil and 1 tablespoon of the butter until just bubbling. Add the chicken strips and sauté until the chicken is cooked through, 5 to 10 minutes. Remove the chicken and drain on paper towels.

Melt the remaining tablespoon of butter in the same skillet. Add the chopped onions, mushrooms, both types of olives, and the pearl onions. Cook, stirring frequently, until the onions are translucent, about 5 minutes.

Sprinkle on the flour, stir well, and cook for 2 minutes. Pour in the chicken broth, stir well, and bring the mixture to a boil. Add the tomato and red wine and return the chicken to the pan. Stir well. Reduce the heat to medium and simmer until the sauce thickens enough to coat the back of a wooden spoon, about 5 minutes.

Serve with potato pancakes and steamed fresh vegetables.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 311
Fat. Total: 10g
Fiber: 1g
Carbohydrates, Total: 8g
Sodium: 318mg
% Cal. from Fat: 29%
Cholesterol: 102mg
Protein: 39g
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