Healthy Chicken Cacciatore with Barley

adapted from Giada De Laurentiis's recipe


6 boneless skinless chicken breasts

3 tbsp coconut oil

1 bell pepper, chopped

1 onion, chopped

3-4 cloves of garlic, chopped

3/4 cup white wine

1 (28 oz) can diced tomatoes with juice ( I use organic or San Marzano)

1/2 cup chicken broth

3 tbsp capers (optional)

1 1/2 tsp dried oregano

1/4 cup chopped or torn fresh basil leaves

salt and pepper

grated Parmagiano Regiano cheese, however much you want! (or regular parmesan)

1 cup barley


Cook barley according to instructions on box.  

Heat oil in a large saute pan over medium-high heat.  Season chicken breasts on both sides with salt and pepper.  Put chicken breasts in pan and cook about 5 minutes on both sides until browned.  Transfer chicken to a plate and set aside.

Put bell pepper and onion in pan, season with salt and pepper, and saute about 5 minutes.  Add garlic, cook about 1 more minute.  Add wine and simmer until reduced by half, a few minutes.  Add tomatoes with their juice, chicken broth, capers, and oregano.  Return chicken to the pan, and turn to coat in the sauce. Simmer over low-medium heat for about 30 minutes, or until chicken is cooked through.

To serve:  Put barley on the plate or bowl, top with chicken, sauce, and vegetables, and sprinkle with cheese and fresh basil.  

This is one of our favorite recipes and I hope you enjoy it!

I want to let you know that I will not be posting for a while. As I said in my last post, I'm leaving Saturday for 10 days - San Diego, here I come!!  My plan was to get some posts ready to go out while I'm gone, but that just isn't happening. So I'll be back in a couple of weeks :)