WOW IS THIS DISH FULL OF FLAVOR. DWIGHT SCHULTZ PICKED IN THE WOOD FRESH CHANTERELLES AND THAT'S WHY I MADE THIS RECIPE ENJOY DAN:

CHICKEN CACCIATORE WITH THAI RICE NOODLES by CHEF DAN:


Serves 4-6



INGREDIENTS:



7 oz dried rice noodles

2 tablespoons olive oil

1-1/2 pounds chicken breasts, boneless, skinless, pounded to 1/4-inch thick

1 onion, chopped
6 cloves garlic, minced

1 green bell pepper, chopped

1-8oz package sliced mushrooms or fresh CHANTERELLE mushrooms.

2-14oz cans dice tomatoes

2 teaspoons Italian seasoning

1 teaspoon cornstarch

1/3 cup red wine

Sea salt and fresh ground black pepper to taste



DIRECTIONS:



1. Soak the dried rice noodles in hot water for 15-20 minutes, or until noodles are limp but still firm.

2. In a skillet over medium-high heat add olive oil.

3. Add chicken, salt and pepper.

4. Sauté chicken until golden brown and remove to palate with slotted spoon.

5. Add garlic and onions to the skillet.

6. Sauté until golden brown.

7. Add bell pepper, and mushrooms, using a little extra oil and salt if needed.

8. Sauté until mushrooms release juices.

9. Stirring, add tomatoes, Italian seasoning and chicken.

10. Mix cornstarch into red wine until dissolved and add to cacciatore.

11. Stir well and simmer for about 10-12 minutes.

12. Adjust salt and pepper.

13. Drain rice noodles.

14. Top noodles with cacciatore.



ENJOY DAN: hallelujah