Tuscany Chicken

This dish is a nice change from spaghetti with marinara and/or meatballs. I've made it with both chicken and shrimp, and get rave reviews every time from family and company alike. Serve with a salad and crusty bread to soak up the sauce and dinner is served!

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 1  lb spaghetti, cooked and drained
• 4  skinless chicken breasts
• 1⁄4 cup flour
• 1⁄4 cup olive oil
• 1  cup  diced onion (frozen is fine)
• 1  garlic clove, crushed (jarred crushed garlic is fine)
• 1⁄2 lb fresh mushrooms, cleaned and sliced
• 1⁄2 cup pine nuts (optional)
• 1 -2  cup wine, see cook's notes below (white or blush)
• 1⁄2 cup  pitted medium black olives
• 1⁄3 cup capers
• 1 (1 lb) can  peeled tomatoes, drained & cut up
• 1  teaspoon lemon juice
• 1⁄8 teaspoon pepper
• 1⁄8 teaspoon basil
• 1⁄8 teaspoon oregano
• 1⁄8 teaspoon sage

Directions

1. Cook and drain spaghetti according to package directions (12 minutes is usually perfect).
2. Coat chicken with flour. Brown in olive oil in a skillet.
3. Remove chicken and set aside.
4. In same skillet, saute onion and garlic until golden.
5. Add mushrooms and cook 2 minutes.
6. Add wine and cook 10 minutes.
7. Add remaining ingredients, including chicken.
8. Cover and simmer 30 minutes. (Note: At this stage, I like to break the chicken apart into bite-sized pieces).
9. Serve over cooked spaghetti.
10. COOK'S NOTES: The alcohol from the wine is removed during the cooking process, but chicken broth may be substituted for the wine if desired. Or, a combination of both may be used. If a saucier dish is desired, more of either the wine or the broth, or both, may be added before covering and simmering at the end.