Chicken cacciatore is an Italian dish of chicken braised in a tomato-based sauce and often includes wild mushrooms. It is frequently referred to as “hunter style” as the word cacciatore means “hunter” in Italian.

Round out the meal with a cup of whole grain pasta and vegetables dressed with a spritz of balsamic vinegar.

Chicken Cacciatore with Mushrooms
Preparation time: 10 minutes
Cooking time: 20 minutes

1 tablespoon extra-virgin olive oil
4 boneless, skinless chicken breast (8 ounces each)
8 ounces (about 2 cups) fresh white mushrooms, sliced 1⁄4 inch thick
1 small garlic clove, crushed thru a press
1 teaspoon salt
1 teaspoon freshly ground black pepper
1⁄2 cup apple juice or wine
1   141⁄2-ounce can Italian-style plum tomatoes with juice
1 teaspoon dried (or 1 teaspoon fresh) oregano
2 tablespoon schopped fresh parsley, for garnish

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 the wine or apple juice 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 the 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, garnish with fresh parsley and serve immediately.

Makes 4 servings.

Recipe from: The Mushroom Council and mushroominfo.com