Chicken Genovese

Name: Chicken Genovese
Ingredients: 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

14 ingredients

16 steps

Ingredients

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

1

In saucepan over medium heat, place 1/2 cup olive oil.
2

When hot, add mushrooms, shallots and red peppers.
3

Cook for 3 to 4 minutes or until mushrooms start to soften.
4

Turn to low heat.
5

Crush plum tomatoes by hand and add.
6

Stir thoroughly.
7

Add basil, rosemary, black pepper, celery salt and sugar, and simmer for 15 minutes.
8

Add Spanish olives.
9

This sauce can be made ahead of time if desired.
10

When ready to eat, cut chicken in thin strips, approximately l ounce.
11

Lightly coat with flour and place in hot frying pan, over medium heat, containing 1/2 cup olive oil.
12

When chicken is golden brown, turn it over.
13

Add prepared sauce to chicken and add 1/2 cup heavy cream.
14

Stir thoroughly.
15

Serve Chicken Genovese over pasta or white rice.
16

Top with grated cheese and fresh parsley, if desired.