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Mom's Chicken Cacciatore

 Mom's Chicken Cacciatore
At home in Utica, New York, Cheri Sassman smothers chicken breast halves in a delicious tomato-mushroom cream sauce. "This recipe was a favorite of my mother’s that I cut in half for myself,“ says Cheri.
2 ServingsPrep: 25 min. Cook: 50 min.


  • 1/4 cup all-purpose flour
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 2 bone-in chicken breast halves (8 ounces each)
  • 2 tablespoons olive oil, divided
  • 1-3/4 cups sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1/3 cup tomato paste
  • 1 cup water
  • 2 tablespoons white wine or chicken broth
  • 1/4 teaspoon each dried thyme, parsley flakes and oregano
  • 1/4 teaspoon ground allspice
  • Hot cooked spaghetti, optional


  • In a large resealable plastic bag, combine the flour, 1/2 teaspoon
  • salt and pepper. Add chicken and shake to coat.
  • In a large skillet, brown chicken in 1 tablespoon oil. Remove and
  • keep warm. In the same skillet, saute the mushrooms, onion and
  • garlic in remaining oil. Stir in tomato paste until combined.
  • Gradually add water and wine or broth. Stir in the thyme, parsley,
  • oregano, allspice and remaining salt. Return chicken to the pan.
  • Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or

2 of 2

Mom's Chicken Cacciatore (continued)

Directions (continued)

  • until a meat thermometer reads 170°. Serve with spaghetti if
  • desired Yield: 2 servings.
Nutritional Facts: 1 chicken breast half with about 1 cup sauce (calculated without spaghetti) equals 494 calories, 24 g fat (5 g saturated fat), 111 mg cholesterol, 1,018 mg sodium, 22 g carbohydrate, 5 g fiber, 44 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.