Chicken Breasts with Red Wine Sauce (Chicken Cacciatore)
- 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
IntroductionChef 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."
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.
"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.
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.