Chicken Cacciatore with Mushrooms
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
site is a mine of information if you want to learn
about mushrooms, grow them or eat them!
of the great vegetables in my opinion - and I
have never come across anyone who dislikes them!"
you would like to learn more then visit the website
tablespoon extra-virgin olive oil
4 breast halves (6 to 8 ounces each) boneless,
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
1/3 teaspoon (or 1 teaspoon fresh) dried oregano
2 tablespoons chopped, fresh parsley
a large skillet, heat oil; add the chicken and
mushrooms. Cook over medium-low heat until golden,
about 3 minutes per side.
the garlic and salt and pepper to taste; stir
the chicken and mushrooms to a side dish.
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.
the tomatoes and heat to boiling, breaking the
whole tomatoes into pieces with the side of
a wooden spoon or spatula.
the chicken, mushrooms and any juices to the
the dried oregano (if using fresh, add later).
to a gentle simmer over medium-low heat, stirring
occasionally; cover and cook until the chicken
is cooked through, about 8 minutes.
the chicken to a serving platter.
the tomato sauce over high heat, stirring occasionally,
until slightly thickened, about 3 minutes.
salt and pepper, to taste.
the tomato sauce over the chicken and serve
The Mushroom Council