Chicken Breasts with Red Wine Sauce

Chicken Breasts with Red Wine Sauce

4.3 of 5 (139)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 287.6
  • Total Fat: 11.4 g
  • Cholesterol: 79.0 mg
  • Sodium: 306.0 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 30.6 g

View full nutritional breakdown of Chicken Breasts with Red Wine Sauce calories by ingredient
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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)

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.

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Member Ratings For This Recipe


  • Incredible!
    55 of 55 people found this review helpful
    Can't beat this one. Chicken tenders work great too. I also add chopped black olives. After browning the chicken, and sauteeing the other veggies (except tomatoes) I put this all in a crockpot for 5 hrs or so. The house smells great when my husband gets home. - 10/20/09

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  • 23 of 25 people found this review helpful
    Great 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!
    20 of 21 people found this review helpful
    Made this this evening. The gravy that came from this was so absolutely delicious, my husband even got himself a piece of wheat bread and poured the gravy over and ate it. This is a definite keeper. - 10/5/09

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  • Incredible!
    18 of 18 people found this review helpful
    I 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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  • 14 of 14 people found this review helpful
    love this recipe it is a keeper. Just going to cut back to 1 Tsp of chilli next time. It was a little spicely for me. - 11/19/09

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