Chicken Cacciatore

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 tablespoon extra virgin olive oil
• 4 boneless skinless chicken breasts (6-8 oz apeice)
• 8 ounces canned sliced mushrooms
• 2 cloves garlic, crushed
• salt
• fresh ground black pepper
• 1/2 cup dry wine
• 14 ounces canned plum tomatoes with juice
• 1/3 teaspoon dried oregano
• 2 tablespoons chopped fresh parsley

Recipe

• 1 in a large skillet, heat oil.
• 2 add chicken and mushrooms.
• 3 cook over medium-low heat until no longer pink, about 3 minutes per side.
• 4 add garlic and salt and pepper to taste and stir until blended.
• 5 transfer the chicken, mushrooms, and juices to a side dish.
• 6 add wine to skillet.
• 7 increase heat and bring the wine to a boil.
• 8 immediately add the tomatoes and heat to boiling, breaking the tomatoes with the side of a wooden spatula.
• 9 this can also be served over rice.
• 10 return the chicken, mushrooms and juices to the skillet.
• 11 add dried oregano and bring to a simmer over medium-low heat, stirring occasionally.
• 12 cover and cook until the chicken is cooked through (about 8 minutes).
• 13 when done transfer chicken to serving plate.
• 14 bring the tomato sauce to a boil stirring occaionally, about 3 minutes.
• 15 add salt and pepper to taste.
• 16 spoon the tomato sauce over the chicken and serve immediately.
• 17 can also be served over rice.