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


  1. 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.
  2. 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.
Recipe courtesy of the Mushroom Council’s Mushroom Channel



Get every new post delivered to your Inbox.

Join 237 other followers