LOW-FAT CHICKEN CACCIATORE
We've recreated this Italian classic with lots of flavor and very little fat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 14
Steps:
- Spray nonstick skillet with olive-oil spray; place over high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook in skillet until browned on both sides, about 6 minutes. Transfer to a plate.
- Wipe out skillet, and respray. Add mushrooms, and cook until browned, about 5 minutes; set aside. Reduce heat to low.
- Respray skillet; add onions, celery, carrots, and garlic; cover, and cook, stirring, until onions are translucent, 7 to 8 minutes. Add wine, and raise heat to high; cook until wine is almost evaporated, about 30 seconds.
- Add tomatoes, yellow pepper, rosemary, stock, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper; stir to combine. Add chicken and mushrooms; bring to a boil. Reduce heat to medium low, cover, and simmer chicken until tender, about 30 minutes. Serve immediately.
Nutrition Facts : Calories 187 g
LOW FAT & EASY CHICKEN CACCIATORE
My favorite Italian dish is chicken cacciatore, now I can make it without worrying about healthiness. We do use whole wheat pasta.
Provided by SB61287
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat sauce in large saucepan on low heat.
- In fry pan sprayed with Pam, brown chicken on both sides.
- Add some wine, cover and simmer 15 minutes.
- Add chicken and about 2 T. of wine from pan to the sauce.
- Add a little more wine and the onion to the fry pan. Simmer 5-8 minutes and add to the sauce with 2 T. of wine from the pan.
- Add a little more wine to fry pan along with peppers. Simmer 8-10 minutes & add to sauce with 2 T. of wine from pan.
- Repeat above with mushrooms-simmer 10 minutes and add to sauce with 2 T. wine from the pan.
- Simmer sauce for 1 1/2 hours, stirring occasionally.
- Serve over pasta.
EASY CHICKEN CACCIATORE RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, oil, portobello mushroom, large white onion, large red bell pepper, garlic, fresh rosemary, diced tomato, red wine, low sodium chicken broth, fresh basil
Provided by Joey Firoben
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Season the chicken breasts on both sides with salt and pepper.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat.
- Place 4 pieces of the chicken in the skillet and sear until until golden-brown, about 1-3 minutes on each side. Transfer the chicken to a plate and repeat searing with the remaining chicken pieces. Set aside.
- Heat 1 tablespoon of oil in the empty skillet.
- Add the mushrooms and stir occasionally until most of the moisture has evaporated from the pan, about 8 minutes.
- Transfer the mushrooms to a plate and set aside.
- Heat the remaining 1 tablespoon of oil in the pan.
- Add the onions and bell peppers and season with salt and pepper. Stir occasionally until the onions and peppers have softened, about 2 minutes.
- Add in the garlic and rosemary and stir until the garlic is fragrant.
- Add in the tomatoes, red wine, and broth and stir until the sauce has thickened slightly.
- Add the mushrooms and chicken back into the sauce and bring to a low simmer.
- Cover and let cook until the chicken registers 165°F (74°C), about 5-8 minutes.
- Serve topped with basil.
- Enjoy!
Nutrition Facts : Calories 402 calories, Carbohydrate 23 grams, Fat 18 grams, Fiber 3 grams, Protein 35 grams, Sugar 9 grams
CHICKEN CACCIATORE
Try Giada De Laurentiis' Chicken Cacciatore recipe, a rustic poultry-vegetable hunter's stew, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
- In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
- Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
BABZY'S LOW FAT CHICKEN CACCIATORE
This was a hit for us. I love coming up with ww friendly recipes, this recipe fits the Core program. This tastes so good that you'd never guess it's healthy and good for you! You can add mushrooms to this if you wish, I leave them out because DH doesn't like them.
Provided by thepurpleturtle
Categories Chicken Breast
Time 1h25m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Lightly brown chicken in a frying pan, cut each breast into a few pieces and place in a large casserole dish.
- Sauté onion, peppers and garlic in olive oil until soft. Sprinkle over the chicken in the casserole dish.
- Mix together the remaining ingredients and pour over chicken mixture.
- Cover with foil and bake at 375 degrees for 1 hour.
- Serve over whole wheat pasta, brown rice or couscous.
Nutrition Facts : Calories 188.9, Fat 4.2, SaturatedFat 0.7, Cholesterol 41.1, Sodium 841.2, Carbohydrate 20.7, Fiber 4.4, Sugar 11.6, Protein 19.3
EASY CHICKEN CACCIATORE
A 'back to basics' version of the classic Chicken Cacciatore. Chicken meat simmered with garlic, onion, green bell pepper, tomatoes, beans and oregano. This recipe can easily be doubled. Serve over cooked noodles or rice, if desired.
Provided by sal
Categories World Cuisine Recipes European Italian
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- In a large skillet, saute onion, garlic and bell pepper until soft. Add chicken, then stir in tomatoes, beans and oregano.
- Reduce heat to medium low and simmer for 8 to 10 minutes, stirring constantly. Remove from heat and serve hot.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 8.6 g, Cholesterol 119.2 mg, Fat 5.5 g, Fiber 2.5 g, Protein 38 g, SaturatedFat 1.4 g, Sodium 220.6 mg, Sugar 3.6 g
LIGHTER CHICKEN CACCIATORE
The classic Italian 'hunter's stew' gets a healthy makeover, with low-fat chicken breasts, prosciutto and a rich herby tomato sauce
Provided by Angela Nilsen
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat the oil in a large non-stick frying pan. Tip in the prosciutto and fry for about 2 mins until crisp. Remove with a slotted spoon, letting any fat drain back into the pan, and set aside. Put the onion, garlic and herbs in the pan and fry for 3-4 mins.
- Spread the onion out in the pan, then lay the chicken breasts on top. Season with pepper and fry for 5 mins over a medium heat, turning the chicken once, until starting to brown on both sides and the onion is caramelising on the bottom of the pan. Remove the chicken and set aside on a plate. Raise the heat, give it a quick stir and, when sizzling, pour in the wine and let it bubble for 2 mins to reduce slightly.
- Lower the heat to medium, return the prosciutto to the pan, then stir in the tomatoes (breaking them up with your spoon), tomato purée and mushrooms. Spoon 4 tbsp of water into the empty tomato can, swirl it around, then pour it into the pan. Cover and simmer for 15-20 mins or until the sauce has thickened and reduced slightly, then return the chicken to the pan and cook, uncovered, for about 15 mins or until the chicken is cooked through. Season and scatter over the parsley to serve.
Nutrition Facts : Calories 262 calories, Fat 6.2 grams fat, SaturatedFat 1.3 grams saturated fat, Carbohydrate 6.9 grams carbohydrates, Sugar 5.2 grams sugar, Fiber 2.7 grams fiber, Protein 38.7 grams protein, Sodium 1 milligram of sodium
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