Tuscany Chicken

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

1. Cook and drain spaghetti according to package directions (12 minutes is usually perfect).
2. Coat chicken with flour.
3. Brown in olive oil in a skillet.
4. Remove chicken and set aside.
5. In same skillet, saute onion and garlic until golden.
6. Add mushrooms and cook 2 minutes.
7. Add wine and cook 10 minutes.
8. Add remaining ingredients, including chicken.
9. Cover and simmer 30 minutes.
10. (Note: At this stage, I like to break the chicken apart into bite-sized pieces).
11. Serve over cooked spaghetti.
12. 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.
13. Or, a combination of both may be used.
14. 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.

chicken breasts, flour, olive oil, onion, garlic, mushrooms, pine nuts, wine, black olives, capers, tomatoes, lemon juice, pepper, basil, oregano, sage

Taken from www.food.com/recipe/tuscany-chicken-139385 (may not work)