Pollo Genovese

 

INGREDIENTS:

2 pounds chicken breasts, boneless and skinless
4 tablespoons butter (1/2 cube)
4 tablespoons olive oil
All-purpose flour seasoned with salt and pepper for dredging
4 garlic cloves, minced
1 (6-ounce) can pitted olives, drained
1 cup fresh mushrooms, sliced
1 (26-ounce) can stewed tomatoes, with liquid
1/4 cup parsley, chopped
2 tablespoons capers, drained
1 tablespoon dried basil
1 cup white wine

TO PREPARE:

 

Preheat oven to 350 degrees.

Place chicken breasts between sheets of waxed paper and pound with a mallet until very thin. Cut chicken into bite-sized pieces.

In a large sauté pan, heat butter and olive oil. Dredge chicken in flour and sauté in small batches until golden brown. Place chicken in greased ovenproof casserole dish.

 

If necessary, add 1 additional tablespoon olive oil to pan and sauté olives, mushrooms and garlic for 4 to 5 minutes. Add tomatoes, parsley, capers, basil and wine and bring to boil. Continue boiling for about 5 minutes to slightly reduce liquid.

Pour sauce over chicken. Bake in a 350-degree oven for 20 to 30 minutes. Serve over pasta.

 

SERVES 6