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Heart-Healthy Eating Recipe of the Week
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WEEKNIGHT CHICKEN CACCIATORE
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4 to 6 boneless, skinless chicken thighs (about 1-1/4 lbs.)
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4 Tbsp. Shedd's Spread Country Crock ® Spread - tub
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1 medium onion, thinly sliced
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1 can (8 oz.) sliced mushrooms, drained
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1 clove garlic, finely chopped
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1/2 tsp. dried oregano leaves, crushed
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1/4 tsp. salt
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1/8 tsp. ground black pepper
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2 Tbsp. balsamic or red wine vinegar
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1 can (28 oz.) crushed tomatoes
Season chicken, if desired, with salt and pepper. In 12-inch nonstick skillet, melt 2 tablespoons Shedd's Spread Country Crock Spread over medium-high heat and brown chicken. Remove chicken and set aside.
In same skillet, melt remaining 2 tablespoons Spread over medium-high heat and cook onion, mushrooms, garlic, oregano, salt and pepper, stirring occasionally, until onion is tender, about 5 minutes. Stir in vinegar and cook 1 minute. Add tomatoes. Return chicken and any chicken juices to skillet and bring to a boil over high heat. Reduce heat to low and simmer uncovered until chicken is thoroughly cooked, about 5 minutes. Serve, if desired, with hot cooked rice or pasta.
4 servings
Prep Time: 12 Minutes
Cook Time: 20 Minutes
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