Quick Chicken Cacciatore
ACTIVE: 40 minutes TOTAL: 40 minutes
This version of the classic Italian recipe, chicken cacciatore, is done in half the time of
most traditional versions, but is still full of rich flavor thanks to plenty of mushrooms,
tomatoes and herbs.
1/4 cup all-purpose flour
2 8-ounce boneless, skinless chicken breasts
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil, divided
8 ounces mushrooms, quartered
1 small onion, sliced
2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried rosemary, plus more for garnish
½ cup dry white wine
1 14-ounce can no-salt-added diced tomatoes, drained
1 cup reduced-sodium chicken broth
3/4 cup sliced jarred roasted red peppers, rinsed
1/4 cup quartered Kalamata olives
1. Place flour in a shallow bowl. Cut each chicken breast in half on the diagonal to make 4
roughly equal portions; sprinkle with 1/8 teaspoon salt and pepper. Dredge the chicken in
the flour and transfer to a plate. Reserve 2 tablespoons of the flour.
2. Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken and cook until
browned on both sides, about 2 minutes per side. Transfer to a plate.
3. Add the remaining 1 tablespoon oil to the pan. Add mushrooms, onion, rosemary and the
remaining 1/8 teaspoon salt and cook, stirring frequently, until the onion is soft and golden
brown, about 5 minutes. Sprinkle the vegetables with the reserved flour and cook, stirring,
until coated. Add wine to the pan and cook, stirring, for 1 minute. Add drained tomatoes,
broth, roasted red peppers and olives; bring to a lively simmer over medium-low heat.
4. Return the chicken to the pan and continue cooking, stirring once or twice, until the liquid
has thickened slightly and the chicken is cooked through, about 10 minutes. Serve the chicken
with the sauce, garnished with rosemary, if desired.
Calories 341, Fat 12g, (sat 2g), Cholesterol 63mg, Carbs 21g, Fiber 2g, Total sugars 4g,
Protein 28g, Sodium 720mg, Potassium 479mg, Folate 41mcg, Calcium 48mg.