Ingredients
- 8–10 small chicken breasts
- Olive oil
- Flour, salt, and pepper (for dredging)
- ½ cup dry white wine
- 2 (8 oz) packages sliced mushrooms
- 1 medium onion, chopped
- 2 medium cloves garlic, minced
- 2 tablespoons white wine vinegar
- ½–1 cup chicken broth
- 1 teaspoon dried basil
- ½ teaspoon marjoram
- Salt and pepper to taste
- 1 (14 oz) can crushed tomatoes
- 1 small can tomato sauce
- 1 regular can diced tomatoes
- 16–20 kalamata or black olives, chopped
Instructions
- Dredge the chicken in a flour, salt, and pepper mixture. Brown in olive oil — no need to cook all the way through, just get a good brown on each side. Remove chicken to a baking dish.
- Deglaze the pan with a small amount of wine. Add more oil and brown the onion, cook the mushrooms, and add the garlic. Add ½ cup chicken broth and the vinegar as they cook down. Let them cook until almost dry.
- Add the crushed tomatoes, tomato sauce, diced tomatoes, olives, basil, marjoram, salt, and pepper. Simmer until thickened, about 20–30 minutes.
- Pour the sauce over the chicken and bake at 325°F for 30 minutes.
- Allow to cool and refrigerate overnight or freeze for later use.
Serving & Tips
Serve with pasta. This is a very forgiving recipe — you can easily scale it up for more guests or however many servings of 4 you want to make. Heat covered and slowly so the chicken doesn’t become tough. Allow 2 days for thawing if reheating from frozen.