“Chicken in a succulent mushroom, onion and garlic tomato sauce perfect over linguine or with herbed pasta served on the side; either way with fine bread if you've a hefty appetite or you're a fan of small portions. Probably you couldn't guess the first is me, and the second my lovely wife. :) Recipe from an old "Italian Cooking Class Book" from who knows where - inherited recipe. Best served over or on the side of pasta, fresh linguine is traditional and to my mind best.”
1hr 10mins

Ingredients Nutrition


  1. Rinse chicken, drain and pat dry. Heat oil in large skillet over medium heat. Cook the chicken in a single layer without crowding. Cook turning once until chicken is brown, about 8 minutes. Repeat until all chicken is browned, removing the done pieces to a casserole or dutch oven.
  2. Add mushrooms and onion to drippings in skillet. Saute over medioum heat unitl onion is soft, about 5 minutes. Add garlic and 30 seconds or so later add the wine and vinegar; cook over medium heat until liquid is almost completely evaporated, about 5 minutes. Stir in chicken broth, basil, marjoram, salt and pepper. Remove from heat.
  3. Press tomatoes and their liquid through sieve into bowl; discard seeds. Stir sieved tomatoes into onion mixture in the skillet. Heat to boiling and keep on boiling uncovered 2 minutes.
  4. Pour sauce over chicken. Heat to boiling; reduce heat to low. Simmer covered until chicken is tender, about 25 minutes. Remove chicken to serve dish, keep warm.
  5. Heat sauce to boiling; boil uncovered on - you guessed it - medium high heat 5 minutes. Add olives and parsley to sauce; cook 1 minute longer and pour over chicken to serve.
  6. That's the recipe, I generally double the sauce as it freezes beautifully and is great over a boneless chicken breast with a quick pasta or bread side for an outstanding weekday meal ready in 45 minutes or less from the freezer. Personal taste: I also generally thicken the sauce at the end using fresh tomato paste and adjusting seasonings if needed.

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