Lighter Chicken Cacciatore Recipe
Lighter Chicken Cacciatore
Lighter Chicken Cacciatore is a healthier version of the classic Italian hunter's stew. It is made with low-fat chicken breasts, prosciutto, and a rich herby tomato sauce. This dish is perfect for people trying to lose weight or on a low-fat diet.
This dish is best served with a side of steamed vegetables or a salad. Lighter Chicken Cacciatore is a healthy and delicious way to enjoy Italian cuisine.
1 tbsp Oil
3 Prosciutto slices, fat removed and diced
1 Medium chopped onion
2 Finely chopped garlic cloves
2 Sprigs sage
2 Sprigs rosemary
4 Skinless chicken breasts (about 550g total weight), particularly organic
150ml White wine, dry
400g Natural juice canned plum tomatoes
1 tbsp Tomato purée
225g Chestnut mushrooms, quartered or cut in half if large
To serve, a small handful of chopped flat-leaf parsley
In a large nonstick frying pan, heat the oil. Add the prosciutto and cook for 2 minutes, or until crisp. Set aside with a slotted spoon, allowing any fat to drip back into the pan. Cook for 3-4 minutes with the onion, garlic, and herbs in the pan.
- Spread the onion in the pan before the chicken breasts are placed on top. Season with pepper and cook for 5 minutes over medium heat. Rotate it until the chicken starts to brown on both sides and the onion on the bottom of the pan is caramelizing. Place the chicken on a platter after removing it from the pan. Raise the heat, give it a brief stir, and when it begins to sizzle, pour in the wine and let it bubble for 2 minutes to slightly lower the volume.
Reduce the heat to medium, add the prosciutto back to the pan, and then add the tomatoes, tomato purée, and mushrooms, breaking them up with your spoon. Swirl around 4 tbsp water in the empty tomato can then pour into the pan.
- Cover and cook for 15-20 minutes, or until the sauce has thickened and reduced slightly. Return the chicken to the pan and cook for another 15 minutes or until cooked. To serve, season with salt and pepper and top with parsley.