Chicken Cacciatore

A reinvented classic Italian favorite. Juicy chicken breast pieces with a tomato and roasted red pepper sauce with a briny burst of flavor from Kalamata olives.

...

Prepare the Chicken

Chicken Breast, cut into 3 oz. portions 3.5 lbs
Mushrooms, quartered 2.0 lbs
Extra Virgin Olive Oil 0.25 cup

Prepare the Sauce

Garlic, chopped 0.25 cup
Onion, medium dice 2.0 cups
Fresh oregano 3.0 Tbsp
Red wine 8.0 oz
Diced tomatoes, canned in juice 30.0 oz
Roasted red peppers, diced 1.0 cup
Kalamata olives, sliced 0.75 cup
Knorr® Professional Chicken Liquid Concentrated Base 32oz. 4 pack 8.0 oz, prepared
Knorr® Professional Chicken Liquid Concentrated Base 32oz. 4 pack
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Black pepper, freshly ground 0.5 tsp

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A reinvented classic Italian favorite. Juicy chicken breast pieces with a tomato and roasted red pepper sauce with a briny burst of flavor from Kalamata olives.

...

Preparation

Prepare the Chicken
- Toss chicken and mushrooms in a bowl and coat evenly with olive oil. Place on a large sheet pan, lined with parchment paper and brown in a 500 F oven for 15 minutes or until golden brown.
Prepare the Sauce
- Sweat the onions in a large pot, then add garlic and fresh oregano. Cook for 2-3 minutes.
- Add wine and reduce by half. Add tomatoes, roasted red peppers, olives, black pepper, prepared Knorr Chicken Base, and the browned chicken and mushrooms. Simmer for 20-25 minutes.
Finish the Dish
- Plate over whole wheat pasta, brown rice or quinoa.