Chicken Cacciatore with Mushrooms

  • Yield: 4 servings


1tablespoon extra-virgin olive oil
4-- (8-ounce) boneless, skinless chicken breasts
8ounces (about 2 cups) fresh white mushrooms, sliced 1/4-inch thick
1small garlic clove, crushed
1teaspoon salt
1teaspoon freshly ground black pepper
1/2cup dry white wine or apple juice
1-- (14.5-ounce) can Italian-style plum tomatoes with juice
1teaspoon dried (or 1 teaspoon fresh) oregano
2tablespoons chopped fresh parsley



  1. In a large skillet, heat oil; add the chicken and mushrooms. Cook over medium-low heat until golden, about 3 minutes per side. Add the garlic and salt and pepper to taste and stir until blended. Transfer the chicken and mushrooms to a side dish. 
  2. Add the wine or apple juice to the skillet. Increase the heat to high and bring to a boil, scraping up any browned pieces from the bottom of the skillet, until reduced to a thin film. Add the tomatoes and heat to boiling, breaking whole tomatoes into pieces with the side of a wooden spoon or spatula. Return the chicken, mushrooms and any juices to the skillet. Add the dried oregano or, if using fresh oregano, add later. Bring to a gentle simmer over medium-low heat, stirring occasionally; cover and cook until the chicken is cooked through, about 8 minutes. Transfer the chicken to a serving platter. Boil the tomato sauce over high heat, stirring occasionally, until slightly thickened, about 3 minutes. Spoon the tomato sauce over the chicken and sprinkle with chopped parsley. 
Recipe courtesy of the Mushroom Council and

Nutritional Info *per serving

  • Calories 285
  • Fat 6g
  • Saturated Fat 1g
  • Cholesterol 99mg
  • Sodium 285mg
  • Carbohydrate 53g
  • Fiber 1g
  • Protein 0g