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Italian chicken cacciatore
2
| Prep | 10 min | |
| Cook | 15 min |
- Chicken breast, raw, 6 oz(s)
- Extra virgin olive oil, 1 tbsp(s)
- Black pepper, 1 dash(es)
- Red onion, chopped, 1 cup(s)
- Mushrooms, 2 cup(s), whole, sliced
- Red bell pepper, 1 medium, thinly sliced
- Dried mixed herbs, 2 tsp(s)
- Crushed tomatoes, 14½ oz(s)
- Low sodium chicken stock, ½ cup(s)
- Balsamic vinegar, 1 tbsp(s)
- Green olive, 12 olive(s), chopped
- Parsley, fresh, ¼ cup(s), flat leaf, roughly chopped
Method
Cut each chicken breast into 1-inch thick pieces. Place onto a plate. Spoon over 1 teaspoon oil. Season and turn to coat. Heat a medium, non-stick skillet over medium-high heat. Cook chicken for 1 minute each side, or until golden. Transfer to a plate.
Add the remaining oil, onion, mushrooms, bell pepper and herbs to the pan. Cook, stirring often for 5 minutes, or until softened. Stir in the tomatoes and stock. Season. Bring to the simmer. Return chicken and any juices to the pan. Reduce heat to low, cover and simmer for 5 minutes, or until chicken is cooked through and reaches an internal temperature of 165F.
Spoon over the balsamic vinegar. Add the olives and parsley. Serve.
Nutrition facts per serve
Makes 2 serves
Food Groups
|
V
|
5.6 |
|
F
|
0 |
|
C
|
0 |
|
PD
|
1 |
|
Ft
|
1.8 |
|
S
|
0 |
Nutrition Facts
| Calories | 339 |
| Total Fat | 12.8 g |
| - Saturated Fat | 1.9 g |
| Cholesterol | 62.1 mg |
| Sodium | 831 mg |
| Total Carbohydrate | 32.2 g |
| - Dietary Fiber | 8.9 g |
| - Total Sugars | 18.4 g |
| -- Added Sugars | 0 g |
| Protein | 28.5 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy to prepare recipes show you how good food can be great — and great for you, too.