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A Cooking Adventure with Thom

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Mom's Chicken Cacciatore

Taste of Home's Cooking for 2

Spring 2007

Servings: 2



At home in Utica, New York, Cheri Sassman smother 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.



¼ cup all-purpose flour

¾ teaspoon salt, divided

¼ teaspoon pepper

2 bone-in chicken breast halves

2 tablespoons extra virgin olive oil, divided

1¾ cups sliced fresh mushrooms

½ cup chopped onion

1 garlic clove, minced

cup tomato paste

1 cup water

2 tablespoons white wine

¼ teaspoon dried thyme

¼ teaspoon dried parsley flakes

¼ teaspoon dried oregano

¼ teaspoon ground allspice

hot cooked spaghetti or rice, optional

Cooking Method

In a large resealable plastic bag, combine the flour, ½ teaspoon salt and pepper.  Add chicken and shake to coat.


In a large skillet.

  1. Brown chicken in 1 tablespoon oil.

  2. Remove chicken and keep warm.

  3. Sauté the mushrooms, onion, and garlic in remaining oil.

  4. Stir in tomato paste until combined.

  5. Gradually add water and wine.

  6. Stir in the thyme, parsley, oregano, all-spice and remaining salt.

  7. Return chicken to skillet.

  8. Bring to a boil.

  9. Reduce heat; cover and simmer for 40-45 minutes.

Serve over hot spaghetti or rice.

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