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:
- 30mins
- Serves:
- Units:
Nutrition Information
5
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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
- Place oil, garlic, wine, chicken and onions in a pan and cook on medium heat.
- When the chicken is done and the onions are caramelized, add mushrooms and simmer for 5 minutes.
- Add marinara sauce.
- Heat through.
- Place on top of a plate of spaghetti.
- Add more sauce if desired.
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This was excellent! Can't believe how good it turned out! A KEEPER!
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This was really simple and very yummy! Thanks for sharing Teresa. Made for 123 Tag.
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For some reason I thought I was supposed to make this in the oven. I just made a chicken parm in the oven recently and probably that's why I was left with this impression. I used chicken thighs. I wanted to try it this way,since I already knew it's working with breast.I've always made my cacciatore with green pepper so the mushroom was something new to me. I loved it!Served it with fusili.
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