Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 188.5
- Total Fat: 7.5 g
- Cholesterol: 52.6 mg
- Sodium: 204.9 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 1.1 g
- Protein: 20.6 g
View full nutritional breakdown of Chicken Breasts with Red Wine Sauce (Chicken Cacciatore) calories by ingredient
Chicken Breasts with Red Wine Sauce (Chicken Cacciatore)
Introduction
Chef Meg made over a classic dish, which is sometimes called "Hunters Chicken" or "Chicken Cacciatore." Chef Meg made over a classic dish, which is sometimes called "Hunters Chicken" or "Chicken Cacciatore."Number of Servings: 6
Ingredients
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2 T canola oil
16 oz. chicken breast, skinless and boneless
1 yellow or white onion, sliced
1 (14.5 ounce) can stewed tomatoes, with liquid
1 c mushrooms, quartered
1 clove garlic, minced
4 oz (1/2 c) red wine*
1 T Worcestershire sauce
2 t chili powder
1 t thyme
2 t Dijon mustard
1 T parsley, chopped
12 pearl onions, halved (optional)
*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.
Tips
"Cacciatore" means "hunter" in Italian!
She reduced the fat and sodium in the recipe and cut almost 60 calories from each serving! She also added quartered mushrooms to bulk up the recipe and increase the serving size.
You can also use cherry or grape tomatoes in place of the canned tomatoes.
Directions
Slice the chicken breasts in half and pat dry with a cotton cloth or paper towel. Season with pepper. Place the oil in a heavy bottom medium size saucepan with lid; once the oil is hot, add the chicken. Lightly brown the chicken on all sides, remove from the pan and set aside. Add the onions and mushrooms to the hot pan. Cook, stirring occasionally for 4-5 minutes or until the onions turn light brown. Add the wine; stir to combine with the vegetables and scrape the bottom of the pan to remove bits. Simmer for 3-4 minutes or until the wine reduces by half in volume. Add the remaining ingredients to the pan. Return the chicken to the pan. Bring mixture to a simmer and then reduce heat to low. Cover with a lid and simmer for 35-40 minutes. Garnish with chopped parsley.
Halved pearl onions is a classic garnish for this dish. To serve them, lightly brown them in a small saute pan just before the chicken is done cooking. Add to the dish just before serving.
Makes 6 servings with 3 ounces of chicken per serving. Serve with a half-cup of brown rice per serving and your choice of steamed vegetable.
Halved pearl onions is a classic garnish for this dish. To serve them, lightly brown them in a small saute pan just before the chicken is done cooking. Add to the dish just before serving.
Makes 6 servings with 3 ounces of chicken per serving. Serve with a half-cup of brown rice per serving and your choice of steamed vegetable.
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