Chicken Cacciatore

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This was the first recipe that I tried as a novice cook and there were no leftovers. The results speak for themselves.

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Ingredients [?]

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  • add   1 tablespoon extra-virgin olive oil
  • add   2 cloves garlic
  • add   1/2 cup dry white wine
  • add   salt
  • add   14 ounces canned plum tomatoes with juice
  • add   fresh ground black pepper
  • add   4 boneless skinless chicken breasts (6-8 oz apeice)
  • add   1/3 teaspoon dried oregano
  • add   2 tablespoons chopped fresh parsley
  • add   8 ounces canned sliced mushrooms


  1. In a large skillet, heat oil.
  2. Add chicken and mushrooms.
  3. cook over medium-low heat until no longer pink, about 3 minutes per side.
  4. Add garlic and salt and pepper to taste and stir until blended.
  5. Transfer the chicken, mushrooms, and juices to a side dish.
  6. Add wine to skillet.
  7. Increase heat and bring the wine to a boil.
  8. Immediately add the tomatoes and heat to boiling, breaking the tomatoes with the side of a wooden spatula.
  9. This can also be served over rice.
  10. Return the chicken, mushrooms and juices to the skillet.
  11. Add dried oregano and bring to a simmer over medium-low heat, stirring occasionally.
  12. Cover and cook until the chicken is cooked through (about 8 minutes).
  13. When done transfer chicken to serving plate.
  14. Bring the tomato sauce to a boil stirring occaionally, about 3 minutes.
  15. Add salt and pepper to taste.
  16. Spoon the tomato sauce over the chicken and serve immediately.
  17. Can also be served over rice.