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Chicken Cacciatore with Mushrooms

 

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Chicken Cacciatore with Mushrooms
 

 

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Recipe

Chicken Cacciatore with Mushrooms

Times

  • Prep Time : 10 min
  • Cook Time : 20 min
  • Ready Time : 30 min

Servings

4 s

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

Directions

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

 

comments

 

One Response to Chicken Cacciatore with Mushrooms

  1. avatar says: Amy

    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).

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