1 Tbsp. extra virgin olive oil
1 lb. whole skinless and boneless chicken breast, cut in 4 pieces
1 medium red onion, chopped
3 garlic cloves, chopped
8 oz. sliced white mushrooms
3 Tbsp. chopped flat-leaf parsley, divided
1 Tbsp. chopped fresh rosemary, or 2 tsp. dried, crumbled
1 can (about 15 oz.) diced tomatoes, with their juices
2 Tbsp. tomato paste
1 Tbsp. red wine vinegar
Salt and freshly ground black pepper
Heat the oil in a medium skillet over medium-high heat. Brown the chicken lightly on both sides, about 8 minutes. Transfer the chicken to a plate and set aside.
In the same pan, sauté the onion until translucent, about 4 minutes. Add the garlic and cook 1 minute longer. Add the mushrooms and cook, stirring often, until they release their liquid and soften, about 6 minutes. Mix in 2 tablespoons of the parsley and the rosemary. Add the tomatoes, tomato paste and vinegar, scraping the bottom of the pan with a wooden spoon to incorporate any browned bits into the sauce.
Return the chicken to the pan. When the sauce bubbles, reduce the heat, partially cover and simmer 15 minutes. Turn the chicken and cook until it is no longer pink in the center at the thickest part, about 5 minutes longer. Season to taste with salt and pepper.
Divide the cacciatora among 4 plates. Garnish with the remaining parsley and serve.
Makes 4 servings. Per serving: 211 calories, 5 g. total fat (less than 1 g. saturated fat), 12 g. carbohydrate, 29 g. protein, 3 g. dietary fiber, 222 mg. sodium.