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Chicken Cacciatore

Chicken Cacciatore


  • 2 1/2 3 pounds raw split chicken breast on bone, skin removed
  • 1/4 cup white whole wheat flour
  • Black pepper, to taste
  • 2 teaspoons extra virgin olive oil
  • 2 small green bell peppers, sliced into 1/4 inch strips
  • 12 ounces white mushrooms, sliced
  • 1 25 ounce jar marinara sauce (preferably low sodium)
  • 1/2 cup red wine


  1. Cut chicken breasts to equal about 7-8 ounces per piece (including bone). Add desired amount of pepper to flour. Dredge chicken in flour and discard extra.
  2. Heat large saucepan with lid on medium-high heat and add olive oil. Saute chicken for approximately 7 minutes. Turn chicken and cook additional 7 minutes. On top of chicken, add green peppers, mushrooms, sauce, and wine. Cover, reduce heat and simmer for 1 hour or until chicken is thoroughly cooked.
  3. Serve over a whole grain such as whole wheat pasta, brown rice, quinoa, farro, freekeh or sorghum.


  • Recipe provided by Lauren Harris-Pincus, founder of Nutrition Starring YOU.

Nutrition Information

Per serving: 371 kcal cal., 8.5 g fat (1.5 g sat. fat), 404 mg sodium, 4 g fiber, 7 g sugar, 54 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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