Chicken Cacciatore with Mushrooms
Servings
4 Servings
Ingredients
- 1 tbs extra-virgin olive oil
- 1 tsp dried or 1 teaspoon fresh oregano
- 2 tbs chopped fresh parsley
- 8 ounces about 2 cups fresh white mushrooms, sliced 1/4 inch thick
- 1 small garlic clove crushed thru a press
- 1/2 cup dry white wine or apple juice
- 1 tsp salt
- 1 tsp Freshly ground black pepper
- 4 bonelss skinless chicken breast (8 ounces each)
- 1 can 14.5 ounces Italian-style plum tomatoes with juice
Instructions
Preparation
- 1 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 and salt and pepper to taste and stir until blended. 2 Transfer the chicken and mushrooms to a side dish. Add the wine or apple juice to the skillet. Increase the heat to high and bring the wine or apple juice to a boil, scraping up any browned pieces from the bottom of the skillet, until reduced to a thin film.3 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.4 Add the dried oregano or, if using fresh oregano, 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. 5 Transfer the chicken to a serving platter. Boil the tomato sauce over high heat, stirring occasionally, until slightly thickened, about 3 minutes. Spoon the tomato sauce over the chicken and serve immediately.
- Source: Photo and Recipe Courtesy of Mushroom Council and Mushroominfo.com
Great! I added some crushed red pepper to the simmering apple juice to add a little spice and barely added any salt. I served it with pasta and steamed broccoli on a weeknight. It took about an hour from start to finish. It was enough for three people with a lot left over – but I doubled the recipe, except the chicken (I used two packages of chicken, which is about 3 lb.s of chicken).