Chicken Cacciatore

Tuesday, November 23, 2010

This recipe is also courtesy of Ellie Kriger, RD of Food Network. I made this recipe last night and my husband and I LOVED it!! Next time I plan to try substituting some of the red pepper with green pepper for more color. But over all the flavor was phenomenal and it was fairly easy to make. Once again I have included the nutritional analysis courtesy of NutritionData.com. Below is the recipe. View it on Ellie's page here.

4 skinless chicken breasts (I used frozen skinless, chicken breasts)
Salt
Freshly ground black pepper
2 teaspoons olive oil
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
1/2 pound white mushrooms, thinly sliced
2 garlic cloves, minced
1/2 cup dry white wine
1 (14 1/2-ounce) can whole tomatoes in juice, chopped and juice reserved
1/2 teaspoon of dried oregano
1/8 teaspoon red pepper flakes or more, to taste (my husband and I felt like 1/8 tsp was plenty)


Directions
Season the chicken with salt and pepper. Heat the oil in a saute pan over moderately high heat. Brown the chicken on both sides, about 8 minutes. Transfer the chicken to a plate and set aside. Reduce the heat to moderate. Add the onion and pepper, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown. Add the garlic and cook, stirring, for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes and juice, oregano, red pepper flakes and 1/4 teaspoon of salt and simmer the mixture covered for 10 minutes. Return the chicken breasts to the pan and simmer, covered, until the chicken is just done, about 20 minutes longer.


Nutritional Analysis
Serving Size 1/4 of recipe (430g)
Servings per recipe: 4
Amount per serving:
Calories: 347
Calories from Fat: 50
Total Fat: 6g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 137 mg
Sodium 228 mg
Total Carbohydrate 10g
Dietary Fiber 2 g
Sugars 5g
Protein 57g