Chicken Cacciatore Restaurant Style

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 lbs boneless skinless thin cut chicken breasts
• 2 (8 ounce) cans tomato sauce
• 1/2 cup zinfandel wine (or any good cooking wine to your liking)
• 2 tablespoons rosemary (use more or less to your taste & see my note below)
• 1/2 lb of store mushroom (packaged sliced or you slice)

Recipe

• 1 in a large cooking skillet, place thin cut slices of chicken then pour the zinfandel over top *note you can eyeball the amount of wine you put in to your liking*.
• 2 place sliced mushrooms over top of chicken along with the tomato sauce and rosemary.
• 3 bring to a simmer and remain cooking at a simmer. do not boil it.
• 4 when mushrooms shrink down and chicken is no longer pink, soft and tender, remove from heat and serve.
• 5 now, there are tons of ways to serve this. i personally like mine over or whole grain rice but you can serve it over penne or a linguine type of pasta. the sauce is not a thick sauce. it is very watery so do not expect this to be thick over the pasta.
• 6 *note also, i put my rosemary in a mortar & pedstal and really grind it down. if you have very fine rosemary, that works great too!