Description
This lighter chicken cacciatore recipe offers a wholesome and flavorful twist on the classic Italian dish. Made with tender skinless chicken breasts, aromatic herbs, prosciutto, mushrooms, and a rich tomato sauce slowly simmered with dry white wine, this meal is both comforting and health-conscious. The method emphasizes sautéing and simmering to develop deep flavors without excess fat, making it perfect for a nutritious weeknight dinner.
Ingredients
Scale
Protein and Meat
- 4 skinless chicken breasts (550g total weight), preferably organic
- 3 slices prosciutto, fat removed, chopped
Vegetables and Herbs
- 1 medium onion, chopped
- 2 garlic cloves, finely chopped
- 2 sage sprigs
- 2 rosemary sprigs
- 225g chestnut mushrooms, quartered or halved if large
- small handful chopped flat-leaf parsley, to serve
Liquids and Canned Goods
- 150ml dry white wine
- 400g can plum tomatoes in natural juice
- 1 tbsp tomato purée
- 4 tbsp water (from empty tomato can)
Other
- 1 tbsp olive oil
Instructions
- Fry the prosciutto: Heat the olive oil in a large non-stick frying pan over medium heat. Add the chopped prosciutto and fry for about 2 minutes until crisp. Remove the prosciutto with a slotted spoon and set aside, letting any rendered fat drain back into the pan.
- Sauté the aromatics: Add the chopped onion, garlic, sage sprigs, and rosemary sprigs to the pan. Fry gently for 3-4 minutes until the onion softens and the herbs release their fragrance.
- Cook the chicken: Spread the onion mixture evenly across the pan bottom, then place the chicken breasts on top. Season with freshly ground pepper. Fry the chicken for around 5 minutes, turning once, until both sides start to brown and the onion caramelizes on the pan base. Remove the chicken and set aside on a plate.
- Deglaze with wine: Increase the heat and stir the pan to loosen any browned bits. When the pan is hot and sizzling, pour in the dry white wine and let it simmer for about 2 minutes to slightly reduce and concentrate the flavor.
- Add prosciutto and tomato ingredients: Lower heat to medium and return the crisped prosciutto to the pan. Stir in the canned plum tomatoes, breaking them up with your spoon, along with the tomato purée and mushrooms. Rinse the empty tomato can with 4 tablespoons of water, pouring this into the pan as well.
- Simmer the sauce: Cover the pan and let the sauce simmer gently for 15-20 minutes, allowing it to thicken and reduce slightly. This step develops a rich and balanced tomato-based sauce.
- Finish cooking the chicken: Uncover the pan, return the chicken breasts to the sauce, and cook uncovered for about 15 minutes until the chicken is fully cooked through and tender.
- Serve: Taste and adjust seasoning if necessary. Scatter the chopped flat-leaf parsley over the dish just before serving for a fresh, herbal finish.
Notes
- Using skinless chicken breasts keeps the dish lighter while maintaining tenderness.
- Removing fat from prosciutto and frying it until crisp adds texture and depth of flavor without excess grease.
- Simmering the sauce covered helps meld the flavors while retaining moisture in the chicken.
- Serve with crusty bread, polenta, or a light salad for a balanced meal.
- White wine can be substituted with chicken broth or grape juice for a non-alcoholic version.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: chicken cacciatore, lighter chicken recipe, Italian chicken dish, healthy chicken cacciatore, tomato chicken recipe, stovetop chicken, low fat chicken dinner
