Chicken Chiantiagna

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.

• Ready In: 2 hrs 30 mins
• Serves: 6

Ingredients

• 1  lb chicken breast
• 2  tablespoons butter
•  flour
• 2  garlic cloves
• 1⁄4 cup olive oil
• 16  mushrooms
• 2  cups  chianti wine

• Sunday Sauce

• 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

Directions

1. Melt butter in a large skillet over medium high heat.
2. Cut chicken into 2-oz. medallions, dust with flour and saute on each side for 2 minutes.
3. In a separate pan, add olive oil and heat.
4. Add mushrooms, prosciutto and garlic and saute.
5. Reduce pan with Chianti.
6. Add Sunday Sauce and chicken medallions and cook 8-10 minutes on medium heat.
7. sunday sauce: Heat the olive oil in a 4-quart pot over medium heat.
8. Add the onions and sauté until translucent, about 15 minutes.
9. Add the garlic and remove the pan from the stove.
10. Add the tomato purée and water and mix thoroughly.
11. 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.
12. At that time you can also add sautéed sausage, meatballs or braciola.