I was watching the food network and saw Tyler Florence make a similar chicken cacciatore. I was intrigued by his use of lemons in the sauce. They are an amazing addition. After reducing the sauce you don’t see the lemons anymore, however they surprise your mouth and create a fresh burst of flavor in every bight. Serve this with fresh Parmesan shavings over mashed potatoes or polenta.
2 lbs boneless skinless chicken breast
salt and pepper
1 onion, chopped
4 cloves garlic, minced
1 lemon, thinly sliced
1 jar roasted red peppers, drained and chopped
16 oz crushed tomatoes
1 cup red wine
1 cup chicken broth
1 tablespoon capers
1 tablespoon sugar
Cut the chicken into thin cutlets. Season the chicken with the salt, pepper and garlic powder. Lightly dust the chicken with the flour so that it is all just coated. Knock off the excess. In a large non-stick pot, heat a layer of oil on medium high heat. Fry the chicken in batches so that it is brown on both sides. Remove the chicken to a plate and wet aside.
Sautee the onion and garlic in the same pan and oil. Once the onions are browned and soft add in rest of the ingredients and stir. Simmer the sauce for at least one hour till it is reduced. When the sauce is a thick consistency and has a rich flavor, add back in the chicken and cook thoroughly.