Quick Chicken Cacciatore (Low Fat)
One of our favorite quick weeknight meals that uses lean chicken breast that delivers the flavor or slow-cooked chicken cacciatore.
Yield
4 servingsPrep
5 minCook
35 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
chicken breast halves, boneless, skinless
trimmed and halved crosswise |
|
| 1 | x |
salt and black pepper
|
*
|
| 3 | tablespoons |
olive oil
|
|
| 1 | pound |
mushrooms, portabello
caps, gills removed, halved and thinly sliced |
|
| 1 | pound |
onions
halved and thinly sliced |
|
| 1 | each |
sweet red bell peppers
stemmed, seeded, and chopped |
|
| 6 | cloves |
garlic
minced |
|
| 2 | tablespoons |
tomato paste
|
|
| 1 | teaspoon |
rosemary leaves
fresh or dried |
|
| ¼ | teaspoon |
red pepper flakes
|
|
| ½ | cup |
red wine
dry |
*
|
| 14 | ounces |
tomatoes
|
|
| ¾ | cup |
chicken broth, low salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
chicken breast halves, boneless, skinless
trimmed and halved crosswise |
|
| 1 | x |
salt and black pepper
|
*
|
| 45 | ml |
olive oil
|
|
| 453.6 | g |
mushrooms, portabello
caps, gills removed, halved and thinly sliced |
|
| 453.6 | g |
onions
halved and thinly sliced |
|
| 1 | each |
sweet red bell peppers
stemmed, seeded, and chopped |
|
| 6 | cloves |
garlic
minced |
|
| 3E+1 | ml |
tomato paste
|
|
| 5 | ml |
rosemary leaves
fresh or dried |
|
| 1.3 | ml |
red pepper flakes
|
|
| 118 | ml |
red wine
dry |
*
|
| 404.6 | ml/g |
tomatoes
|
|
| 177 | ml |
chicken broth, low salt
|
|
Directions
Rinse and dry the chicken with paper towels and season with salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until just smoking.
Add chicken and cook until browned, about 3 to 5 minutes per side; transfer to a plate and set aside.
Heat 1 tablespoon oil in the skillet over medium-high heat until shimmering. Add the mushrooms and ½ teaspoon of salt and cook until well browned, about 5 to 7 minutes. Transfer mushrooms to the plate with chicken.
Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat until shimmering. Add onions, bell pepper, and 1/2 teaspoon of salt and cook until beginning to brown, about 5 to 7 minutes.
Stir in the garlic, tomato paste, rosemary, and pepper flakes and cook until fragrant, about 30 seconds.
Add the wine and any accumulated chicken juice and simmer until reduced by half, about 1 minute.
Add tomatoes and their juice. Stir in broth and bring to the boil.
Add the chicken and mushrooms into skillet. Reduce heat to medium-low, cover, and simmer until chicken is cooked through, 160 degrees F using an instant read thermometer, about 10 minutes, turn the chicken once halfway through cooking.
Transfer chicken to platter, tent loosely with aluminum foil, and let rest for 5 minutes.
Continue to simmer sauce until slightly thickened, 3 to 5 minutes longer.
Taste and adjust the seasoning of the sauce with salt and black pepper to taste.
Spoon sauce over chicken and serve.
