Quick Chicken Cacciatore

Picture is from the website.

My hone cooked this for us tonight and it was delicious! We gave it a 4.5 out of 5. She said it wasn't as easy as the recipe made it out to be, but overall it was not difficult. I loved the mushrooms with the tomatoes. We had rice and vegetables with it! Here is a link to the recipe--Quick Chicken Cacciatore

QUICK CHICKEN CACCIATORE

by: Steve Dunn, adapted from a recipe in Fine Cooking by: Bruce Weinstein and Mark Scarbrough

notes: Serves 4-6

yield:

INGREDIENTS

• 1/2 cup all-purpose flour
• 8 chicken cutlets, about 1/4-1/3 inch thick
• 4 tablespoons EVOO
• 2 tablespoons butter
• 1 onion, chopped
• 3 large garlic cloves, finely minced
• 1 pound cremini mushrooms, thickly sliced
• 1 14.5 ounce can diced tomatoes, with juices
• 1/2 cup dry white wine
• Leaves from 1 large sprig of rosemary, finely minced
• Kosher salt and freshly ground black pepper to taste

INSTRUCTIONS

• Pour enough EVOO into a large skillet to fully coat the bottom and set the pan over medium-high heat.   When the pan is hot, toss in the mushrooms, season with salt and pepper and cook, tossing occasionally until they have released all their moisture and caramelized to a rich, dark brown.  Pull them from the heat and dump them off into a bowl, reserve in a warm spot.
• Season the cutlets liberally on both sides with salt and pepper.  Place the flour in a shallow bowl, then dredge each cutlet in the flour, shaking off any excess.
•  Put the pan back over the heat and add some fresh oil.  When the oil is shimmering, but not yet smoking, and working in batches, cook the cutlets till golden brown and just cooked through, about 2 minutes per side.  Remove the cutlets to a plate or cutting board and tent with foil to keep warm. 
• Put the pan back over medium heat and add the butter, onion, and garlic.  Cook stirring frequently until the onion is translucent.  Add the wine, tomatoes and most of the rosemary, turn the heat to medium-high and cook until reduced to a sauce-like consistency.  Turn the heat to low, add back the chicken and mushrooms, spooning the sauce over the cutlets.  Check for seasoning adjusting as necessary.
• Serve with your choice of side dish, sprinkling the remaining rosemary on each cutlet when plated, and topping with freshly grated parmesan if you wish.

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