Chicken Genovese
Chicken Genovese
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Chef's Note
“An elegant meal..”
READY IN:35mins |
SERVES:8 |
UNITS:US |
|
Ingredients Nutrition
- 20 ounces boneless skinless chicken breasts (cut in strips)
- 1 cup olive oil
- 1 (32 ounce) can Italian plum tomatoes
- 2 shallots (sliced)
- 2 cups mushrooms (sliced)
- 1 red pepper (sliced)
- 1⁄2 cup pitted Spanish olives (sliced in half)
- 3 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh rosemary
- 2 teaspoons ground black pepper
- 1 teaspoon celery salt
- 2 tablespoons sugar
- 1⁄2 cup heavy cream
- 1⁄2 cup grated cheese
Directions
- In saucepan over medium heat, place ½ cup olive oil.
- When hot, add mushrooms, shallots and red peppers.
- Cook for 3 to 4 minutes or until mushrooms start to soften.
- Turn to low heat.
- Crush plum tomatoes by hand and add.
- Stir thoroughly.
- Add basil, rosemary, black pepper, celery salt and sugar, and simmer for 15 minutes.
- Add Spanish olives.
- This sauce can be made ahead of time if desired.
- When ready to eat, cut chicken in thin strips, approximately l ounce.
- Lightly coat with flour and place in hot frying pan, over medium heat, containing ½ cup olive oil.
- When chicken is golden brown, turn it over.
- Add prepared sauce to chicken and add ½ cup heavy cream.
- Stir thoroughly.
- Serve Chicken Genovese over pasta or white rice.
- Top with grated cheese and fresh parsley, if desired.
Chicken Genovese