If chicken is large, use one half-breast per serving. If chicken is small, you may need to use the whole butterfly.
6-8 half-breasts of chicken
olive oil or butter
1 onion, minced
2 cloves garlic, minced
28 oz can tomatoes (may puree)
12 oz tomato paste
1 paste can of water
1 c. white wine
1 c. red wine vinegar
1 lb. mushrooms, sliced
1 can black olives
1 10 oz jar green olives
Brown chicken in olive oil/butter. Remove to large pot. Brown onion and garlic, transfer to pot. Add tomatoes, paste, water, wine and vinegar to pot. Simmer 30 minutes. Add mushrooms and both olives. Simmer 15 minutes more. Serve over spaghetti.
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2 comments:
I usually do not serve this over pasta. It is good all by itself, served with Italian bread to sop up the sauce left on your plate.
Annie also has a variation, which has just be posted.
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