Chicken Cacciatore

Submitted by teresas

"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
• Ingredients: 11
• 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.

Reviews

[lazyme]

This was really simple and very yummy! Thanks for sharing Teresa. Made for 123 Tag.

 

[Sydney Mike]

Pretty much followed your recipe, but I did add the mushrooms when there was only about 2 minutes of cooking time left, & that worked well for me & mine (otherwise I might have left them out altogether)! Made for a very satisfying meal, that's to you! [Tagged & made in Please Review My Recipe]

 

[sage.allen33]

This was excellent! Can't believe how good it turned out! A KEEPER!

 

[littlemafia]

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.

 

[Sarah_Jayne]

This recipe gets points just for standing up to all the different ways I tried to destroy it. Not the least of which was somehow reading the amount of wine wrong and over doubling and then having to quickly drain some off while not trying to mess up the rest of the dish. Yet, it still turned out well and was actually pretty easy. I served it over butted noodles and it went down well. Made for 1-2-3 tag.