Chicken Cacciatore Restaurant Style

1. 1

   In a large cooking skillet, place thin cut slices of chicken then pour the zinfandel over top *note you can eyeball the amount of wine you put in to your liking*.

2. 2

   place sliced mushrooms over top of chicken along with the tomato sauce and rosemary.

3. 3

   Bring to a simmer and remain cooking at a simmer. Do not boil it.

4. 4

   When mushrooms shrink down and chicken is no longer pink, soft and tender, remove from heat and serve.

5. 5

   Now, there are tons of ways to serve this. I personally like mine over white or whole grain rice but you can serve it over penne or a linguine type of pasta. The sauce is NOT a thick sauce. It is very watery so do not expect this to be thick over the pasta.

6. 6

   *NOTE Also, I put my Rosemary in a mortar & pedstal and really grind it down. If you have very fine Rosemary, that works great too!

* Per serving · 4 servings · Values may vary.

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