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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
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Chicken Breasts with Red Wine Sauce (Chicken Cacciatore)


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

    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.






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Member Ratings For This Recipe


  • Incredible!
    8 of 8 people found this review helpful
    I browned the chicken then cooked it in the crock pot all day. Turned out wonderful! Very tasty - 10/19/10

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  • Very Good
    3 of 5 people found this review helpful
    I love redwine in foods, or to cook with. - 10/14/10

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  • Very Good
    3 of 3 people found this review helpful
    Even if your family doesn't like mushrooms or tomatoes, they'll love the way the vegies flavor the chicken. My picky eaters went back for seconds. I will definitely make this again. - 8/24/10

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  • 1 of 1 people found this review helpful
    Yummy ... cut up fresh tomatoes instead of Stew Tomato and used Cilantro. Thanks - 3/16/11

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  • Very Good
    1 of 1 people found this review helpful
    very good dish - 3/12/11

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  • 1 of 2 people found this review helpful
    very good! - 12/11/10

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  • This was Wonderful! the flavors were very tasty together. Next time I would cut down alittle on the chili powder as it was a bit spicy for our kids liking and I did use fresh tomatoes and put the pearl onions in while cooking, otherwise followed exactly! Will make again! - 1/7/14

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  • This was really really good. Very easy to make. Instead of simmering on the store I put it in the oven for 30 min @350. Did a side of brocoli and couscous then sprinkled with parmesan cheese. - 5/27/13

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  • Delicious, though I thought there was too much chili powder - it overwhelmed the other flavors a bit (for me, at least). But I would definitely make this again exactly as written, just with substantially less chili powder. - 2/25/13

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  • This was good. I'm not a fan of mustard but didn't think 2tsp would be too much to handle... I'll omit it if I make it again as its noticible. I added olives as others had mentioned. I also paired it with quinoa and zucchini to complete. - 1/8/13

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  • Yes! - 10/11/11

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  • Good and low sodium too! - 8/17/11

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  • Good. - 8/14/11

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  • Awesome! - 4/8/11

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  • I didn't have mushrooms or red wine, so I used white wine instead. I also added fresh tomato wedges as a garnish. It turned out really good! - 4/5/11

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  • 0 of 1 people found this review helpful
    great dish - 2/11/11

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  • 0 of 1 people found this review helpful
    Delicious...a keeper for sure. - 1/31/11

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  • 0 of 1 people found this review helpful
    good - 12/24/10

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