Prep 30 mins
Cook 2 hrs
A guy at liquar store game out of cookbook, this chicken is awsome This is the old-fashioned sauce used by Jasper’s and Marco Polo’s. If you do not like canned puree, you can substitute whole tomatoes, omit the water and puree the tomatoes in a food processor or by hand. Make sure you periodically stir the sauce and do not let the sugar burn or you will scorch the sauce.
- 1 lb chicken breast
- 2 tablespoons butter
- 2 garlic cloves
- 1⁄4 cup olive oil
- 16 mushrooms
- 2 cups chianti wine
- 1 medium onion, chopped
- 4 tablespoons olive oil
- 1 garlic clove, pureed
- 28 ounces tomato puree
- 4 cups water
- 1 teaspoon salt
- 1⁄2 teaspoon hot red pepper flakes
- 2 tablespoons fennel seeds
- 2 tablespoons sugar
- 10 -12 fresh basil leaves
- Melt butter in a large skillet over medium high heat.
- Cut chicken into 2-oz. medallions, dust with flour and saute on each side for 2 minutes.
- In a separate pan, add olive oil and heat.
- Add mushrooms, prosciutto and garlic and saute.
- Reduce pan with Chianti.
- Add Sunday Sauce and chicken medallions and cook 8-10 minutes on medium heat.
- sunday sauce: Heat the olive oil in a 4-quart pot over medium heat.
- Add the onions and sauté until translucent, about 15 minutes.
- Add the garlic and remove the pan from the stove.
- Add the tomato purée and water and mix thoroughly.
- Stir in the salt, red pepper flakes and fennel seeds and cook for about 2 hours, adding the sugar and basil after 1 1/2 hours.
- At that time you can also add sautéed sausage, meatballs or braciola.