Skillet Chicken Cacciatore
with Fresh Thyme & Mushrooms
Cooking time
20 minutes
Servings
2/4
Calories
500 /serving
Let’s make Italian cacciatore bright and beautiful for spring. We're loading it up with lots of garden goodness from sweet cherry tomatoes, wilted greens and whiffs of fresh thyme. And we’re loving how a pat of butter gives it a satiny finish.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 120g Baby greens (baby spinach or kale)
- 140g Cherry tomatoes
- 15ml Minced garlic
- 4g Thyme
- 50g Diced onions
- 225g Sliced mushrooms
- 12g Chicken demi-glace
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Milk
You will need:
Large pan
Oil
Salt & pepper (S&P)
3 or 6 tbsp Butter
Total Fat
30 g
Saturated Fat
13 g
Sodium
1090 mg
Total Carb
16 g
Sugars
6 g
Protein
45 g
Fibre
4 g
Preparation
Start the chicken
- Pat the chicken dry; season with ½ the spices.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 3 to 4 min. per side, until partially cooked.
- Transfer to a plate and reserve the pan.
Mise en place
- Meanwhile, halve the tomatoes.
- Pick the thyme leaves off the stems; roughly chop the leaves.
Make the sauce
- In the reserved pan, heat a drizzle of oil and 1 tbsp butter (double for 4 portions) on medium-high.
- Add the tomatoes, mushrooms, onions, thyme, remaining spices and S&P.
- Sauté, 4 to 6 min., until beginning to soften.
- Add the garlic, demi-glace and 1 cup water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, 1 to 2 min., until beginning to thicken.
Finish the chicken
- To the pan, add the chicken* and cook, partially covered, 6 to 8 min., until cooked through.
- Add the spinach, 2 tbsp butter (double for 4 portions) and S&P.
- Cook, stirring often, 1 to 2 min., until the spinach has wilted.
- If the sauce seems dry, gradually add ¼ cup water until you achieve your desired consistency.
Plate your dish
- Divide the chicken (slice beforehand if desired) and sauce between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
