Chicken Cacciatore

This is out of the 2002 edition of KCTS Chefs cookbook. It was sent in by Executive Chef Chris Tess from Mama Stortini's Ristorante Restaurant. I decided to make this a 2 serving dish instead of 1 based on the calorie and fat count along with the huge restaurant amounts that are normally served. My only change was cutting the 8 oz chicken breast into 2-4 oz size. The rest of the ingredients stayed the same.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 1  tablespoon olive oil
• 1  teaspoon  granulated garlic
• 1  teaspoon fresh garlic, minced
• 1⁄2 cup white wine
• 2 (4 ounce)  chicken breasts
• 1  cup onion, sliced
• 1  cup mushroom, sliced
• 1  pinch pepper
• 1  pinch  italian seasoning
• 1  cup  marinara sauce
• 4  ounces spaghetti, cooked

Directions

1. Place oil, garlic, wine, chicken and onions in a pan and cook on medium heat.
2. When the chicken is done and the onions are caramelized, add mushrooms and simmer for 5 minutes.
3. Add marinara sauce.
4. Heat through.
5. Place on top of a plate of spaghetti.
6. Add more sauce if desired.