Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 282.7
- Total Fat: 11.2 g
- Cholesterol: 78.8 mg
- Sodium: 307.3 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 1.7 g
- Protein: 30.8 g
View full nutritional breakdown of Chicken Breasts with Red Wine Sauce calories by ingredient
Chicken Breasts with Red Wine Sauce
Submitted by: CHEF_MEG
Introduction
This is a lighter take on the classic Italian preparation of Chicken Cacciatore (or Chicken Hunter Style). Our made-over version uses white meat rather than dark and less oil to cut almost 60 calories per serving and reduce the fat and sodium of the traditional recipe. This is a lighter take on the classic Italian preparation of Chicken Cacciatore (or Chicken Hunter Style). Our made-over version uses white meat rather than dark and less oil to cut almost 60 calories per serving and reduce the fat and sodium of the traditional recipe.Number of Servings: 4
Ingredients
-
1 pound boneless, skinless chicken
breasts
1⁄2 tsp black pepper
2 tbsp canola oil
1 yellow or white onion, sliced
1 cup mushrooms cut into quarters
1 clove garlic, minced
1⁄2 cup (4 ounces) red wine (see Note)
One 14.5-ounce can stewed tomatoes,
with liquid
1 tbsp Worcestershire sauce
2 tsp chili powder
1 tsp thyme
2 tsp Dijon mustard
1 tbsp chopped fresh parsley
12 pearl onions, peeled and halved
(optional, see Note)
Tips
Directions
1. Slice the chicken breasts in half and pat dry
with a clean cotton cloth or paper towel. Season
with pepper.
2. Place the oil in a medium saucepan with a
heavy bottom and a lid; once the oil is hot, add
the chicken. Lightly brown the chicken on all
sides, remove from the pan, and set aside.
3. Add the onions, mushrooms, and garlic to
the hot pan. Cook, stirring occasionally, until
the onions turn light brown, 4 to 5 minutes.
4. Add the wine; stir to combine with the vegetables
and scrape the bottom of the pan to
loosen the browned bits. Simmer until the wine
reduces by half in volume, 3 to 4 minutes. Stir
in the tomatoes, Worcestershire, chili powder,
thyme, and mustard;, then return the chicken
to the pan. Bring to a simmer and then reduce
heat to low. Cover with a lid and simmer for 35
to 40 minutes. Garnish with the chopped parsley
and pearl onions (if desired) before serving.
Note: In choosing a wine for cooking, always
use one that’s good enough to drink. Never buy
“cooking wine,” which is full of additives and
sodium. Keep a four-pack of small wine bottles
on hand for cooking.
Halved pearl onions is a classic garnish for this
dish. To serve them, peel and lightly brown them
in a small sauté pan just before the chicken is
done cooking. Add to the dish just before serving.
with a clean cotton cloth or paper towel. Season
with pepper.
2. Place the oil in a medium saucepan with a
heavy bottom and a lid; once the oil is hot, add
the chicken. Lightly brown the chicken on all
sides, remove from the pan, and set aside.
3. Add the onions, mushrooms, and garlic to
the hot pan. Cook, stirring occasionally, until
the onions turn light brown, 4 to 5 minutes.
4. Add the wine; stir to combine with the vegetables
and scrape the bottom of the pan to
loosen the browned bits. Simmer until the wine
reduces by half in volume, 3 to 4 minutes. Stir
in the tomatoes, Worcestershire, chili powder,
thyme, and mustard;, then return the chicken
to the pan. Bring to a simmer and then reduce
heat to low. Cover with a lid and simmer for 35
to 40 minutes. Garnish with the chopped parsley
and pearl onions (if desired) before serving.
Note: In choosing a wine for cooking, always
use one that’s good enough to drink. Never buy
“cooking wine,” which is full of additives and
sodium. Keep a four-pack of small wine bottles
on hand for cooking.
Halved pearl onions is a classic garnish for this
dish. To serve them, peel and lightly brown them
in a small sauté pan just before the chicken is
done cooking. Add to the dish just before serving.
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Member Ratings For This Recipe
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Incredible!
52 of 52 people found this review helpful -
20 of 22 people found this review helpfulGreat job on trimming the cals and sodium. One tip I always use: I freeze the last of wine in Ice Cubes and then bag them for later use. You just pop 2-4 wine cubes into a recipe that calls for wine. We all are faced with just a little of wine remaining in the bottle and this beats throwing it away - 1/7/10
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Incredible!
19 of 20 people found this review helpful -
Incredible!
16 of 16 people found this review helpfulI made this tonight for my husband and I. The only change I made was to add a green pepper in with the onions and mushrooms. It was so delicious I couldn't help myself and I had 3 servings! Thankfully 3 servings only adds up to 539 calories and that was right around what I needed to eat for dinner. - 11/13/09
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13 of 13 people found this review helpful -
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11 of 12 people found this review helpful -
11 of 12 people found this review helpful -
Incredible!
10 of 10 people found this review helpfulWasn't too excited about this recipe when I made it. It was good but not great. But I just had it again today for lunch and it was fabulous. I think sitting in the sauce just really made the flavors stand out. I will definitely make again, but maybe let it sit in a slow cooker for a better flavor. - 1/26/10
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Incredible!
10 of 10 people found this review helpfulThis is truly delicious and the leftovers are even better the next day. It's great for people on low carb diets and with the low calories (and carbs) people with larger appetites can have two servings without feeling guilty. We definitely will add this to our list of frequent favorites. - 1/14/10
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9 of 9 people found this review helpfulI made this tonight, but was missing a few ingredients so I substituted white wine for red and balsamic vinegar for Worcestershire. I also omitted the chili. I served this with brown jasmine rice and sauteed kale & garlic. It was fantastic. I WILL be making this again. - 1/8/10
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8 of 8 people found this review helpful -
Incredible!
7 of 7 people found this review helpfulDelicious! Last time I made it with peeled, cubed eggplant instead of mushrooms, and I think it was even better that way! I now slice the chicken breasts in half through the flat part of the breast so that I get two big, thin breasts-- more tender & flavorful, plus it feels like I'm eating more. :) - 2/15/10
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6 of 9 people found this review helpful -
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5 of 6 people found this review helpful -
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5 of 5 people found this review helpful -
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5 of 6 people found this review helpful
