Shedd's Spread Country Crock Weeknight Chicken Cacciatore

This dish is yummy and very easy to cook. It is the perfect meal to cook when you are running low on time!

Shedd's Spread Country Crock Weeknight Chicken Cacciatore

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    4 to 6 boneless, skinless chicken thighs (about 1-1/4 lbs.) 1/2 teaspoon dried oregano leaves, crushed
    4 tablespoons margarine spread 1/4 teaspoon salt
    1 medium onion, thinly sliced 1/8 teaspoon ground black pepper
    1 can (6 oz.) sliced mushrooms, drained 2 tablespoons balsamic or red wine vinegar
    1 clove garlic, finely chopped 1 can (28 oz.) crushed tomatoes


    Prep: 25 min Total:
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    • 1

      Season chicken, if desired, with salt and pepper

    • 2

      In 12-inch nonstick skillet, melt 2 tablespoons margarine over medium-high heat and brown chicken

    • 3

      Remove chicken and set aside

    • 4

      In same skillet, melt remaining 2 tablespoons margarine over medium-high heat and cook onion, mushrooms, garlic, oregano, salt and pepper, stirring occasionally until onion is tender, about 5 minutes

    • 5

      Stir in vinegar and cook one minute

    • 6

      Add tomatoes

    • 7

      Return chicken and any chicken juices to skillet and bring to boil over high heat

    • 8

      Reduce heat to low and simmer uncovered until chicken is no longer pink, about 5 minutes

    • 9

      Serve, if desired, with hot cooked rice or pasta.

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