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Recipe for :

Chicken Cacciatore with Mushrooms

This recipe comes from The Mushroom Council site: the definitive guide to mushrooms with mushroom recipes and in-depth information on fresh gourmet mushrooms, including selected exotic mushrooms.

This site is a mine of information if you want to learn about mushrooms, grow them or eat them!

"One of the great vegetables in my opinion - and I have never come across anyone who dislikes them!"

If you would like to learn more then visit the website <click here>


1 tablespoon extra-virgin olive oil
4 breast halves (6 to 8 ounces each) boneless, skinless chicken
8 ounces (about 2 cups) fresh white mushrooms, sliced 1/4 inch thick
1 small garlic clove, crushed through a press
salt and freshly ground black pepper to taste
1/2 cup dry white wine or apple juice
1 can (14-1/2 ounces) Italian-style plum tomatoes with juice
1/3 teaspoon (or 1 teaspoon fresh) dried 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; stir until blended.
  • Transfer the chicken and mushrooms to a side dish.
  • Add the wine to the skillet. Increase the heat to high and boil the wine, 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 (if using fresh, 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.
  • Add salt and pepper, to taste.
  • Spoon the tomato sauce over the chicken and serve immediately.

Serves 4

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