How to make it

  • Combine flour, 1/4 teaspoon salt, pepper and garlic powder.
  • Dredge chicken in the flour mixture, shaking off excess.
  • Heat oil in large skillet.
  • Add chicken and cook until nicely browned on both sides; transfer to a 13x9 baking dish that has been coated with non-stick cooking spray.
  • Add onions and garlic to pan and saute untill they begin to soften.
  • Add mushrooms to pan and saute until softened.
  • Add wine or broth and cook until liquid has evaporated (about 5 mins. or so).
  • Stir in stewed tomatoes (with liquid), tomato sauce and remaining 1/4 teaspoon of salt.
  • Simmer 1-2 minutes.
  • If the sauce seems too thick, you can add some extra wine or chicken broth.
  • Pour mixture evenly over chicken.
  • Cover with foil and bake at 350 degrees about 45 minutes, until chicken is cooked through.
  • NOTE: I have also made this before with boneless, skinless chicken thighs and chicken legs with great results. This can easily be made on the stove top by adding the chicken back to the finished sauce, covering and allowing it to simmer until the chicken is done, 30-45 minutes.

Reviews & Comments 8

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  • twill10 6 years ago
    yummy, Thx!!!!!!!!!
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  • elgourmand 6 years ago
    Nice recipe. A pinch or five of Italian seasoning wouldn't go amiss. I have to say that I've been eating Chicken Cacciatore for nigh onto 70 years and making it for about 55. It just never occurred to me to serve it with mashed potatoes. Must have something to do with my Italian grandfather. :-) RJ
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  • donman 6 years ago
    Very good post. Thanks :)
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  • pleclare 7 years ago
    Very nice!
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  • sparow64 7 years ago
    Sounds great!
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  • maureenlaw 7 years ago
    Nice recipe!
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  • valinkenmore 7 years ago
    Great post!
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  • 22566 7 years ago
    Well that lonely can of stewed tomatoes is throwing a party now with all it's delicious friends,making one super recipe.
    Kind Regards
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