Lean chicken breasts cook quickly--in just 15 minutes compared to the hour-long braise in most cacciatore recipes. If you'd like more heat in the sauce, kick up the crushed red pepper to 1/2 teaspoon.
1 1/2 tablespoons olive oil, divided
1 1/2 teaspoons finely chopped fresh rosemary
1 teaspoon finely chopped garlic
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
1 cup thinly sliced onion
1 cup thinly sliced red bell pepper
1/2 cup thinly sliced green bell pepper
1 (8-ounce) package presliced cremini mushrooms
1/2 cup dry red wine (such as Chianti)
1/2 cup coarsely chopped fresh basil, divided
1/4 teaspoon crushed red pepper
1 (15-ounce) can crushed tomatoes
How to Make It
Combine 1 1/2 teaspoons oil, rosemary, garlic, salt, and black pepper in a small bowl, stirring with a whisk. Rub oil mixture evenly over chicken. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 2 minutes on each side (chicken will not be cooked through). Remove chicken from pan. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion, bell peppers, and mushrooms; cook 4 minutes, stirring occasionally. Add wine; cook 1 minute or until liquid is reduced by half. Stir in 1/4 cup basil, crushed red pepper, and tomatoes; cook 1 minute. Return chicken to pan; turn to coat. Reduce heat; cover and simmer 15 minutes or until chicken is done. Sprinkle with remaining 1/4 cup basil.
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We agree with the previous reviewer, sauce lacks depth of flavor. Maybe because the sauce is not simmered very long. We added extra garlic and red pepper flakes. We also added smoked paprika, which seemed to help. Just before serving, we added capers, which added a nice flavor. Good weekday meal.
Well first off, I over cooked the chicken so that's on me. While I thought this was good enough, the sauce lacked depth of flavor. If I make this again, I'll double the garlic and red pepper for sure. We had ours with couscous and steamed broccoli.