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Source: America's Favorite Food Associations

Chicken Cacciatore with Mushrooms
This Chicken Cacciatore with Mushrooms is a hearty meal any time of year!
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Serves: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
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1 tablespoon extra virgin olive oil
4 breast halves (6 to 8 oz. ea) boneless skinless chicken breasts
8 ounces (about 2 cups) fresh white mushrooms, sliced 1/4 inch thick
1 small garlic clove, crushed through a press
to taste Salt and freshly ground pepper
1/2 cup white wine
1 can (14 1/2 ounces) plum tomatoes, Italian style with juice
1/3 teaspoon dried oregano
2 tablespoons fresh parsley, chopped




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; stir until blended. Transfer the chicken and mushrooms to a side dish. Add the tomatoes and heat to boiling, breaking the 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 (if using fresh, 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. Add salt and pepper, to taste. Spoon the tomato sauce over the chicken and serve immediately.




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