Organic chicken breast à la cacciatore

Organic chicken breast à la cacciatore


  • 4 chicken breasts
  • 1 tbsp olive oil
  • 3 slices prosciutto
  • 1 onion
  • 2 cloves of garlic
  • 2 sprigs of sage
  • 2 sprigs of rosemary
  • 150 ml dry white wine
  • 1 can skinless tomatoes
  • 1 tbsp tomato paste
  • 250 g white mushrooms
  • chopped parsley
  • salt and pepper


Heat the olive oil in a large skillet. Add the sliced prosciutto and fry for about 2 minutes. Finely chop the peeled onion and garlic and toss in the skillet, add the sage and rosemary, fry for 3-4 more minutes.

Add the chicken breasts. Season with salt and pepper, fry for 5 minutes over medium heat, turning until meat begins to brown on both sides and onions caramelise on the bottom of the skillet.

Remove the chicken and set aside in a warm place. Increase the heat and pour the wine into the sauce, cook for 2 minutes for the wine to evaporate. Reduce the heat and add the tomatoes, while trying to mash them with a spoon in the process, add the tomato paste and halved mushrooms. Cover and simmer for 15-20 minutes until sauce thickens and reduces slightly. Season with salt to taste. Add the fried chicken breasts and cook the dish uncovered for about 15 minutes.

Serve sprinkled with parsley.

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