Chicken Chiantiagna

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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