Chicken Cacciatore

Chicken Cacciatore
Staff Writer
Patsy's

From the renowned Italian restaurant Patsy's of New York City, this chicken cacciatore recipe is as authentic as it gets. 

4
Servings
614
Calories Per Serving
Deliver Ingredients

Ingredients

  • 10  Ounces  mushrooms, sliced
  • skinless, boneless chicken breasts
  • 1/2  Cup  all-purpose flour, for dredging
  • 1/2  Cup  olive oil
  • 1/2  Cup  diced onions
  • 3  Cups  tomato sauce
  • 1/4  Cup  dry white wine
  • 1/4  Cup  sweet Marsala wine
  • 1  Cup  chicken stock
  • 1  Tablespoon  butter
  • Salt and pepper, to taste

Directions

Blanch the mushroom slices in boiling water for 2 minutes. Drain and set aside. Rinse the chicken under cold water and pat dry with paper towels. Dredge the chicken in flour, shaking off the excess. Heat the olive oil in a large skillet and sauté the chicken breast halves until lightly browned, about 2 minutes on each side. Add the diced onions and sauté until lightly browned. Drain excess oil from skillet and add the tomato sauce, white wine, Marsala, stock, and butter. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Season with salt and pepper, to taste.

Nutritional Facts

Total Fat
31g
44%
Sugar
13g
14%
Saturated Fat
23g
96%
Cholesterol
29mg
10%
Carbohydrate, by difference
65g
50%
Protein
17g
37%
Vitamin A, RAE
60µg
9%
Vitamin C, total ascorbic acid
32mg
43%
Calcium, Ca
35mg
4%
Choline, total
3mg
1%
Fiber, total dietary
4g
16%
Folate, total
65µg
16%
Iron, Fe
3mg
17%
Magnesium, Mg
37mg
12%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Phosphorus, P
91mg
13%
Selenium, Se
9µg
16%
Sodium, Na
919mg
61%
Water
231g
9%
Zinc, Zn
1mg
13%

Chicken Cacciatore Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cacciatore Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.