Lighter Chicken Cacciatore

Lighter Chicken Cacciatore

(6 servings)

Ingredients:

6 (5-6 oz.) Boneless Skinless Chicken Breasts

to season Salt and Pepper

2 tbsp. Olive Oil

10 oz. Cremini Mushrooms, quartered

1 small Onion, thinly sliced

1 medium Red Pepper, thinly sliced

2 cloves Fresh Garlic, minced

2 tbsp. Fresh Rosemary, finely chopped

1 Bay Leaf

¾ cup Dry White Wine

1 can (28 oz.) Diced Tomatoes

8 oz. Kale, stems discarded and chopped

½ cup Green Olives, pitted

¼ cup Flat-Leaf Parsley, chopped

Directions:

Pound them to an even thickness in a zip-top plastic bag with a meat mallet or the palm of your hand.  Season with salt and pepper to taste.  In a large deep skillet over medium-high heat, warm oil.  Cook chicken 3-4 minutes per side until golden brown.  Transfer to plate.  Add mushrooms to skillet and cook until golden brown and tender, stirring occasionally, for about 4 minutes.  Transfer mushrooms to plate with chicken.  Lower heat to medium and add onion, red pepper, garlic, rosemary and bay leaf.  Cook 8-10 minutes or until tender, stirring occasionally.  Add wine and cook, stirring and scraping up brown bits, until reduced by half, about 3 minutes.  Stir in tomatoes and juice.  Return chicken and mushrooms to skillet, nestling chicken in tomatoes, and simmer covered 15 minutes.  Fold in kale and cook, covered 10-12 minutes more.  Uncover, discard bay leaf and stir in olives and parsley.  Serve immediately.

Notes:              You could use boneless skinless chicken thighs instead of breasts if you desire.  Cooking times may need to be slightly adjusted.

Ideas for Future Efforts

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