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. Source: EatingWell Magazine, March/April 2012

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

341 calories; 11.8 g total fat; 2 g saturated fat; 63 mg cholesterol; 720 mg sodium. 479 mg potassium; 20.7 g carbohydrates; 1.7 g fiber; 4 g sugar; 28.4 g protein; 1053 IU vitamin a iu; 16 mg vitamin c; 41 mcg folate; 48 mg calcium; 2 mg iron; 34 mg magnesium;

Reviews (5)

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6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/13/2013
It' s a great tasting yet simple to prepare recipe. Very light and healthy as well! I ust altered it a bit by adding canned red kindney beans and it tasted yummy!! Thumbs up!!! Read More
Rating: 5 stars
03/22/2012
Downright perfect! Easy fast and very tasty. I used what I had on hand so had to make a couple substitutions - canned mushrooms instead of fresh my own roasted/frozen red peppers and a splash of Balsamic vinegar in lieu of the wine. I served it with a Spanish brown rice that was leftover from another meal but it would be excellent with an angel hair pasta. Cons - none Pros - everything about it! Read More
Rating: 4 stars
03/22/2012
Easy and Flavorful! The whole family enjoyed this meal. I usually get recomendations on how I could improve a dish but none were received with this one. Pros: Easy preperation. Lots of flavor. Cons: None Read More
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Rating: 5 stars
03/14/2012
Pilot Pleasers Airline family......great blend of flavors. I try a recipe every month and alter this one is perfect. The Captain said this is a keeper!! Read More
Rating: 5 stars
03/14/2012
Airline husband and wife I always make a recipe from the magazine every month that I think we would like. We have three binders so far. My daughter has named them Pilot Pleasers. Her Dad always cooks her meat and potatoes when I was out on a trip.( OK moms home here come the spices!!!) I always make them as written the first time and then alter. But this is a go as it is written. Thank you so much. Pros: Pilot says.. great blend of flavors great meal. Cons: none left!! Read More