PACE PICANTE CHICKEN RECIPES RECIPES

Name: Chicken Cacciatore
Prep time: 10 min
Cook time: 25 min
Yield: 1 serving
Cuisine: Modern
Ingredients: 1 boneless, skinless chicken breast; 2 tsp flour; 1/4 tsp black pepper; 1/8 tsp salt; 1/2 tsp Italian seasoning; 2 tsp olive oil (divided); 1 carrot (cut into 1-inch chunks); 1 stick celery (cut into 1-inch chunks); 1 clove garlic (minced); 1 tsp balsamic vinegar; 14.5 ounce diced tomatoes (1/2 can); 1/2 cup Water; 8 Black Olives; 1 slice sprouted whole-grain bread

CHICKEN CACCIATORE – INSTANT POT RECIPES

Chicken Cacciatore – Instant Pot Recipes image

Provided by Instant Flat Belly Cookbook by Patricia Gilroy

Prep Time 10 minutes

Cook Time 25 minutes

Yield 1 serving

Number Of Ingredients 14

Ingredients

1 boneless, skinless chicken breast
2 tsp flour
1/4 tsp black pepper
1/8 tsp salt
1/2 tsp Italian seasoning
2 tsp olive oil (divided)
1 carrot (cut into 1-inch chunks)
1 stick celery (cut into 1-inch chunks)
1 clove garlic (minced)
1 tsp balsamic vinegar
14.5 ounce diced tomatoes (1/2 can)
1/2 cup Water
8 Black Olives
1 slice sprouted whole-grain bread

Steps:

Turn the Instant Pot® on. Choose the Sauté program and the More setting.
While the Instant Pot® is heating, coat the chicken with the flour, black pepper, salt and Italian seasoning.
When the Instant Pot® is hot, add 1 teaspoon of the olive oil. Heat for 20 seconds, then add the chicken breast. Cook for about 3 minutes on either side or until it begins to brown. Remove the chicken.
Add the remaining olive oil, carrot, and celery and cook for 2 minutes. Add the garlic and cook for an additional 30 seconds. Add the vinegar and stir well, incorporating any food that has stuck to the bottom of the pot.
Turn the Sauté program off. Return the chicken to the pot and pour in the tomatoes and water. Add the olives.
Close the lid and the vent. Select the meat and Stew program and cook for 10 minutes.
Serve in a bowl along with bread for dipping into the sauce.

CHICKEN CACCIATORE – INSTANT POT RECIPES

Chicken Cacciatore – Instant Pot Recipes image

Provided by Instant Flat Belly Cookbook by Patricia Gilroy

Prep Time 10 minutes

Cook Time 25 minutes

Yield 1 serving

Number Of Ingredients 14

Ingredients

1 boneless, skinless chicken breast
2 tsp flour
1/4 tsp black pepper
1/8 tsp salt
1/2 tsp Italian seasoning
2 tsp olive oil (divided)
1 carrot (cut into 1-inch chunks)
1 stick celery (cut into 1-inch chunks)
1 clove garlic (minced)
1 tsp balsamic vinegar
14.5 ounce diced tomatoes (1/2 can)
1/2 cup Water
8 Black Olives
1 slice sprouted whole-grain bread

Steps:

Turn the Instant Pot® on. Choose the Sauté program and the More setting.
While the Instant Pot® is heating, coat the chicken with the flour, black pepper, salt and Italian seasoning.
When the Instant Pot® is hot, add 1 teaspoon of the olive oil. Heat for 20 seconds, then add the chicken breast. Cook for about 3 minutes on either side or until it begins to brown. Remove the chicken.
Add the remaining olive oil, carrot, and celery and cook for 2 minutes. Add the garlic and cook for an additional 30 seconds. Add the vinegar and stir well, incorporating any food that has stuck to the bottom of the pot.
Turn the Sauté program off. Return the chicken to the pot and pour in the tomatoes and water. Add the olives.
Close the lid and the vent. Select the meat and Stew program and cook for 10 minutes.
Serve in a bowl along with bread for dipping into the sauce.

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