Follow these steps for perfect results
Chicken breasts
skinless
Button mushrooms
halved
Onion
finely chopped
Garlic
finely chopped
Black Olives
Basil leaves
Rosemary
Extra Virgin Olive Oil
Tomato puree
homemade
Dry white wine
Parsley leaves
chopped
Prep all ingredients: remove chicken skin, make tomato puree, chop remaining ingredients.
Heat olive oil in a heavy-bottomed pan over medium heat.
Add garlic and herbs (basil, rosemary) and sauté until onions soften.
Place chicken breasts on top of the roasted onion and garlic.
Sprinkle salt and pepper over the chicken.
Fry the chicken breast in the pan over medium heat until browned on both sides.
Remove chicken from pan and set aside.
Turn heat to high, add white wine, and bring to a brisk boil to reduce slightly.
Stir in tomato puree and mushrooms.
Allow the tomato sauce to thicken (4-5 minutes).
Add the roasted chicken and olives to the thickened tomato sauce.
Check salt and pepper and adjust to taste.
Simmer the chicken in the herbed tomato sauce for 20-25 minutes until the chicken is cooked through.
Turn off the heat and stir in the chopped parsley leaves.
Serve with steamed rice or Whole Wheat Rosemary Focaccia Bread.
Expert advice for the best results
Use high-quality tomato puree for the best flavor.
Adjust herbs to your preference.
Serve with crusty bread to soak up the sauce.
Everything you need to know before you start
15 mins
Can be made 1-2 days in advance.
Serve in a bowl, garnished with fresh parsley.
Serve with steamed rice or pasta.
Serve with crusty bread.
A classic Italian pairing.
Discover the story behind this recipe
Traditional Italian comfort food.
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