Chicken Cacciatore with Mushrooms
- Yield 4 servings
Chicken cacciatore starring mushrooms will be a hit at your family dinner table.
- 1 tablespoon extra-virgin olive oil
- 4 (8-ounce) boneless, skinless chicken breasts
- 8 ounces (about 2 cups) fresh white mushrooms, sliced 1/4-inch thick
- 1 small garlic clove, crushed
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup dry white wine or apple juice
- 1 (14.5-ounce) can Italian-style plum tomatoes with juice
- 1 teaspoon dried (or 1 teaspoon fresh) oregano
- 2 tablespoons chopped fresh parsley
- In a large skillet, heat oil; add the chicken and mushrooms. Cook over medium-low heat until golden, about 3 minutes per side. Add the garlic and salt and pepper to taste and stir until blended. Transfer the chicken and mushrooms to a side dish.
- Add the wine or apple juice to the skillet. Increase the heat to high and bring to a boil, scraping up any browned pieces from the bottom of the skillet, until reduced to a thin film. Add the tomatoes and heat to boiling, breaking whole tomatoes into pieces with the side of a wooden spoon or spatula. Return the chicken, mushrooms and any juices to the skillet. Add the dried oregano or, if using fresh oregano, 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. Transfer the chicken to a serving platter. Boil the tomato sauce over high heat, stirring occasionally, until slightly thickened, about 3 minutes. Spoon the tomato sauce over the chicken and sprinkle with chopped parsley.