Chicken Cacciatore

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon extra virgin olive oil
• 4 boneless skinless chicken breasts (6-8 oz each)
• 2 cups fresh mushrooms, sliced 1/4 inch thick
• 1 small garlic clove, crushed through a press
• salt & freshly ground black pepper
• 1/2 cup dry wine or 1/2 cup apple juice
• 1 (14 1/2 ounce) can italian-style plum tomatoes with juice (or tomato sauce)
• 1/3 teaspoon dried oregano
• 2 tablespoons chopped fresh parsley

Recipe

• 1 in a large skillet, heat oil; add the chicken and mushrooms. cook over medium-low heat until golden, about 3 minutes per side.
• 2 add the garlic, salt and pepper to taste; stir until blended. transfer the chicken and mushrooms to a side dish.
• 3 add the wine to the skillet. increase the heat to high and boil the wine, scraping up any browned pieces from the bottom of the skillet, until reduced to a thin film.
• 4 add the tomatoes and heat to boiling, breaking the whole tomatoes into pieces with the side of a wooden spoon or spatula.
• 5 return the chicken, mushrooms, and any juices to the skillet. add the dried oregano (if using fresh, 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. add salt and pepper to taste.
• 6 if chicken is done, but sauce is too thin for your liking: transfer the chicken to a side dish. boil the tomato sauce over high heat, stirring occasionally, until slightly thickened. then return chicken to skillet.
• 7 sprinkle with parsley and serve immediately.