| A great and easy take on Chicken Caccitore! | |
| 1/2 | Onion, medium, chopped |
| 4 | Chicken Breasts, medium-size or thighs |
| 2 Tblspn | Olive Oil |
| 1/2 tsp | Salt and Pepper (more or less to taste/season) |
| 2 cans | Tomatoes, diced (14.5oz cans) |
| 2 Tblspn | Tomato Paste |
| 1 tsp | Garlic, minced |
| 2 tsp | Italian Herbs |
| 2 tsp | Chicken Boulloin (undissolved powder, paste, etc) |
| 1 Tblspn | Worcestshire Sauce |
| Directions: |
1. If using chicken breast, cut chicken into cubes (about 1-2"). Season with salt and pepper. 2. Use Saute to heat the oil. Add onion and saute for 1-2 minutes to soften. Add chicken and saute until lighty browned on all sides. Work in batches as needed. 3. Add diced tomatoes, totmato paste, garlic, italian seasoning and boullion. Make sure the bottom of the pot is scrapped clean. Pressure Cook on high for 8 minutes with a 10-minute natural release. 4. Stir in Worcestshire sauce and serve. |
| Notes: |
Goes great over pasta and topped withe parmesan chesse! For a slightly thicker sauce, drain 1/2 the liquid from ONE of the diced tomato cans. |