Aww Sunday Dinner . . . the one meal most of us look forward too. Spending time with family or the day were we dash away fast food & junk, and dawn Chef hats.
This week’s Sunday Dinner is Chicken Cacciatore w/ a side of salad, and Strawberry Shortcakes as dessert.
The recipe we’re using calls for boneless chicken strips. You can make this with any piece of chicken you choose; HOWEVER, the boneless strips make the prep time quick.
This serving yields 6.
- 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
- 1 medium onion, sliced and separated into rings
- 1 medium green pepper, julienned
- 2 tablespoons canola oil
- 1 can (15 ounces) tomato sauce**
- 1 can (14-1/2 ounces) stewed tomatoes
- 2 teaspoons garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- White Rice
- In a large skillet, cook the chicken, onion and green pepper in oil until chicken is lightly browned and vegetables are tender. Add tomato sauce, stewed tomatoes and seasonings; bring to a boil.
- Reduce heat; simmer, uncovered, for 5 minutes or until no longer pink.
- Serve with rice and a nice light dinner salad
**Some versions do not call for the use of tomato sauce
**Variation – Season the chicken separately w/ Goya’s Adobo seasoning and rosemary. Setting it aside, cook vegetables, then add the chicken back in before stewing. Gives the chicken it’s own flavor.
- Sliced Strawberries
- Granulated Sugar
- Spongecake dessert shells
- Whipped Cream
- After cleaning your strawberries, slice them to your desired size.
- Lightly sugar them and then refrigerate . . . the longer chilled the sugar and strawberry juice will start to congeal and create a sauce.
- You can eat the strawberries by themselves actually but so much better served over spongecake shells topped w/ whipped cream.
**This is a tried and true Grandma’s recipe, from memory. When we googled to find a image, we came across recipes calling for cornstarch, orange juice, vanilla extract . . . o_O, sometimes simplicity should be left alone lol.
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