Polla Alla Cacciatore
Serves 4
Published in: The Boston Herald
1 1/2 pounds skinless -- boneless chicken breast halves (may
purchase thin
chicken cutlets)
Salt and pepper to taste
1/2 cup flour for dredging
4 tablespoons olive oil
3/4 cup finely chopped onion
3/4 cup sliced fresh mushrooms
3 clove garlic -- finely minced
3/4 cup dry white wine
1/2 cup chicken broth
1 cup chopped tomatoes -- drained
2 tablespoons finely chopped fresh rosemary or 2 teaspoons dried
2 tablespoons finely chopped fresh basil or 2 teaspoons dried
1 to 2 tablespoons butter
Flatten chicken breasts by gently pounding, if not using the already thin
cutlets. Season chicken with salt and pepper; dredge in flour, shaking
off excess. Heat oil in large skillet; add chicken, making sure not to
crowd (may brown in two batches, if needed). Cook chicken until golden on
both sides, about 5 minutes. Transfer chicken to platter; set aside. If
oil becomes too dark during browning, discard it and add a tablespoon
fresh oil to saute vegetables. Add onion and garlic to skillet and cook 2
to 3 minutes; add mushrooms and cook until mushrooms are soft; add wine
and reduce liquid to half; stir in stock, tomatoes and herbs; bring to
simmer; taste to adjust seasoning. Return chicken to skillet and simmer
about 5 minutes or until chicken is cooked through. Place chicken on
platter; stir butter into sauce in skillet and cook until melted; pour
sauce over chicken and serve.
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