Chicken Cacciatore with Mushrooms

Recipe courtesy of the Mushroom Council and mushroominfo.com

 

Yield: 4 portions

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 ¼ 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

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. 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. 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. 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. 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.

NUTRITION FACTS per serving

Calories 285 cal
Calories from Fat 53 cal
Total Fat 5.8 g
Total Fat 9 % of D.V.
Saturated Fat 1.1 g
Saturated Fat 5 % of D.V.
Trans Fat 0 g
Cholesterol 98.6 mg
Cholesterol 33 % of D.V.
Sodium 0 g
Sodium 285 cal
Total Carbohydrates 53 cal
Total Carbohydrates 5.8 g
Dietary Fiber 9 % of D.V.
Dietary Fiber 1.1 g
Sugars 5 % of D.V.
Protein 0 g
Vitamin A 98.6 mg
Calcium 33 % of D.V.
Vitamin C 0 g
Iron 285 cal

 

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