Top Eight Free: Your Guide to Allergy-Free Eating

This is my low-fat version of the classic dish which I can’t even read about without getting that Billy Joel song stuck in my head.   Spooned over polenta, it makes a comforting autumn meal.

2 tablespoons olive oil   

1 medium onion, diced

3 chicken breast halves, each cut in half

2 garlic cloves, minced

2 carrots, chopped

2 celery stalks, chopped

1 box Pomi chopped tomatoes, or 1 large can chopped tomatoes

2/3 cup chicken broth*

2 tablespoons minced fresh flat-leaf parsley

Heat the olive oil in a large nonstick saute pan over medium heat.  Add onion and chicken, and saute until browned, about 15 minutes.   Add garlic, carrots, and celery and cook, stirring, for an additional minute.   Pour in tomatoes and broth.   Bring to a boil, then cover pan, lower heat, and simmer for 45 minutes or until the chicken is tender.   Sprinkle in parsley before serving. 

This recipe freezes well.

*Note that many versions of Chicken Cacciatore add mushrooms to the mix, and substitute wine for the broth used above.  Feel free to make the substitution if it fits your dietary needs.