CHEF JEFF — ONE BYTE AT A TIME: Pollo Alla Cacciatora

This classic chicken dish can ready in 30 minutes.

Pollo Alla Cacciatora

2 8-ounce chicken breasts on the bone, skin, wings and fat removed

1 teaspoon olive oil

Salt and fresh ground black pepper to taste

½ cup extra dry vermouth

½ small onion, sliced

1 carrot, thinly sliced

2 cloves garlic, crushed

½ green bell pepper, sliced

1 cup sliced portobello mushrooms

2 cups no-salt-added marinara sauce

2 tablespoons grated Parmesan cheese

Heat oil in nonstick skillet over medium-high heat. Brown chicken. Add salt, pepper to cooked sides. Remove chicken. Pour vermouth into skillet scraping up brown bits. Add onion, carrot. Cover. Simmer 3 minutes. Lower heat. Add garlic, bell pepper, mushrooms, marinara. Return chicken to skillet. Simmer, covered, until meat reaches 180 degrees on meat thermometer. Add salt, pepper to taste. Sprinkle cheese on top. Serve over linguine.

Yield: Serves 2.

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