Chicken ala Cacciatore
Ingredients:
8 thin boneless chicken breast
¼ cup flour
1/3 cup sherry wine
1 cup of chicken stock
1 jar of 825 MAIN Marinara Sauce
Sliced white button mushrooms or cremini mushrooms
2 cloves garlic
1 large shallot
3 tablespoons of Extra virgin olive oil
1/3 cup sherry wine
1 cup of chicken stock
1 jar of 825 MAIN Marinara Sauce
Sliced white button mushrooms
Salt and pepper to taste
Procedure:
- Pat the chicken breasts dry with paper towels. Add flour to a bowl and then dredge each chicken breast in the flour, turning to ensure an even coat.
- Heat 2 tablespoons of extra-virgin olive oil in a Dutch oven or heavy braiser over medium-high heat. Once the oil is shimmering, place the chicken breasts in the pan. Cook undisturbed until the skin is golden brown, about 5 minutes per side. Transfer the browned chicken breasts to a plate.
- In the same pan, add the remaining 1 tablespoon of olive oil. Add the sliced shallot, garlic and cook until its softened and browned.
- Pour in the jar of 825 MAIN Marinara Sauce, the chicken stock and sherry wine, then stir in salt and pepper to taste. Return the browned chicken breasts to the pan, nestling them into the sauce. Add the sliced mushrooms. Bring to a gentle simmer, then reduce the heat to medium-low. Let it cook uncovered until the liquid reduces by about half, about 10 minutes. Then cover the pan and continue to simmer for 20 more minutes.
- Plate 2 pieces of chicken breast per plate and top with the cacciatore sauce. Buon Appetitto!