Chicken Cacciatore
photo by sweetysjd
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 14.79 ml extra virgin olive oil
- 4 boneless skinless chicken breasts (6-8 oz each)
- 473.18 ml fresh white mushrooms, sliced 1/4 inch thick
- 1 small garlic clove, crushed through a press
- salt & freshly ground black pepper
- 118.29 ml dry white wine or 118.29 ml apple juice
- 411.06 g can italian-style plum tomatoes with juice (or tomato sauce)
- 1.64 ml dried oregano
- 29.58 ml chopped fresh parsley
directions
- In a large skillet, heat oil; add the chicken and mushrooms. Cook over medium-low heat until golden, about 3 minutes per side.
- Add the garlic, salt and pepper to taste; stir until blended. Transfer the chicken and mushrooms to a side dish.
- Add the wine to the skillet. Increase the heat to high and boil the wine, scraping up any browned pieces from the bottom of the skillet, until reduced to a thin film.
- Add the tomatoes and heat to boiling, breaking the whole tomatoes into pieces with the side of a wooden spoon or spatula.
- Return the chicken, mushrooms, and any juices to the skillet. Add the dried oregano (if using fresh, add later). Bring to a gentle simmer over medium-low heat, stirring occasionally; cover and cook until the chicken is cooked through, about 8 minutes. Add salt and pepper to taste.
- If chicken is done, but sauce is too thin for your liking: Transfer the chicken to a side dish. Boil the tomato sauce over high heat, stirring occasionally, until slightly thickened. Then return chicken to skillet.
- Sprinkle with parsley and serve immediately.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
mikey ev
Austin, 83