Chicken Cacciatore April 02 2014, 0 Comments

Serves 4 to 6


  • 1 jar Cucina Antica Garlic Marinara
  • 8 pieces chicken cutlets, thinly sliced 
  • ½ lb fresh baby portabella mushrooms, cut in quarters
  • 1 red bell pepper
  • 1 yellow bell pepper
  • ½ cup Marsala cooking wine
  • ¼ cup Pecorino Romano cheese
  • 1 tbsp unsalted butter
  • ½ cup light vegetable cooking oil or Cucina Antica Extra Virgin Olive Oil
  • 1 cup flour
  • Salt to taste


In a sauté pan heat oil on medium to high heat. Lightly dredge chicken in flour and sauté on both sides until done.  Remove the seeds and cut bell peppers into ½’’ long slices. Add mushrooms, peppers, Marsala cooking wine, butter, and salt to the  pan and sauté with the chicken until vegetables are semi-wilted (about 2 minutes). Add  Cucina Antica Garlic Marinara and let simmer on medium heat for 2 minutes. Remove from heat, plate chicken and distribute vegetables evenly. Sprinkle with Pecorino cheese & serve over a bed of rice.

You will want more than one helping of this delicious, savory dish.