Recipe Talk

Years ago there was a restaurant in Jacksonville FL called Patti's. They had a great chicken cacciatore dish, made with a white wine sauce, mushrooms, olives, green peppers, onions -- and no tomatoes.
Does anyone have this, or even something that comes close?

I had a dish in San Franciso made with dry white wine, mushrooms, olives, and mozarella that the restaurant called cacciatore. I tried to make my own version and it turned out okay to me... here it is:

Pound two large chicken breasts until they are about 1/4 in. thick. Dredge the chicken in milk and then in a mixture of flour seasoned with cayenne pepper, garlic powder, and tomato basil flakes. Fry this in extra virgin olive oil for about 2 minutes on each side, just until lightly browned on outside. Drizzle 1/4 dry white wine (grey riesling is good here) into pan at the end of this to deglaze the pan. Put the chicken and drippings into glass baking dish. Saute onions, mushrooms, and olives with poultry seasoning, salt, and tiny pinch of red pepper in extra virgin olive oil one item at a time and adding a touch of the flour mixture. Use more wine in deglazing pan. Keep this liquid on top of the stove. Put the sauteed items on top of the chicken. Bake in oven 350F for 30 minutes. While chicken in baking, add 1/2 C chicken stock to pan with drippings and another 1/4 C wine. Add salt and pepper to taste and simmer on low. Reduce liquid to 1/2 of its original volume. Just before serving, place slices of mozarella cheese over chicken and place pan under broiler until cheese is bubbling. Take out and put reduced sauce over the dish and serve.

This can be served with garlic mashed potatoes or a good al dente pasta.