Cacciatore Pollo con Funghi -- Chicken Hunter Style, with Mushrooms




2 full boneless chicken breasts, pounded flat *
1/4 cup olive oil
1 lb. fresh mushrooms, sliced
1 lg. onion, chopped
3 cloves garlic, minced
1 can (6 oz.) tomato paste
1 can (1 lb.) tomato sauce
1 cup white wine
2/3 cup water
3/4 tbsp. tarragon
3/4 tbsp. oregano
Salt and pepper to taste


In a large frying pan heat olive oil. Pound chicken breasts flat. Lightly brown the chicken breasts, on both sides, in the olive oil. Remove, and set aside.

In the same pan saute the sliced mushrooms until tender. Add the onion and garlic; continue to saute until the onion is transparent, not browned. Add the tomato paste and “fry” the paste with the other ingredients already in the pan. Add the tomato sauce, wine and water; bring to a boil.

Lower heat and simmer. Add tarragon and oregano, salt and pepper; mix well. Add the browned chicken, making sure each breast is covered with sauce. Cover and simmer about 30 minutes or until the chicken breasts are tender.

Author's Comments

Chicken prepared in this simple manner is a most hearty dish. Called Hunter’s style because it may give the appearance of a peasant dish, or a dish that could be prepared with out much equipment nor ingredients. Only 1 pan is used in its preparation, and only the most basic of ingredients are used.<br />
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* Breasts should be boneless and whole. With whole breasts you have 4 half breasts, or both sides of the chicken.<br />
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From my cookbook: The &quot;Old Country&quot; Italian Cookbook, by Donald J.P. La Marca

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