Chicken Scaloppini A La Pizzaola

• 4 Tbsp. butter
• 1 (12 oz.) pkg. mushrooms, sliced
• 1 lb. skinless chicken breasts, cut into strips
• salt and pepper to taste
• 3 Tbsp. olive oil
• 1 medium onion, chopped
• 2 tsp. minced garlic
• 1 (28 oz.) can whole tomatoes
• 1 (28 oz.) can tomato puree, mixed with 1/2 c. water
• 2 Tbsp. tomato paste
• 1 tsp. basil
• 1 tsp. oregano
• 1 bay leaf
• 1/4 c. red wine
• 2 Tbsp. grated Romano cheese
• 1/4 c. Spanish olives, sliced
• 1/4 tsp. crushed red pepper (optional)
• cooked pasta

1. In large frypan, melt butter.
2. Add mushrooms and saute lightly 2 to 3 minutes.
3. Remove from pan and set aside.
4. In same butter, saute chicken, seasoned with salt and pepper, for about 5 minutes. Remove from pan; drain liquid.
5. Add olive oil, onion and garlic; saute for 3 minutes.
6. Cut up tomatoes.
7. Add with tomato puree, water and paste, oregano, basil and bay leaf.
8. Return chicken to pan and bring to boil.
9. Lower heat and simmer 30 minutes, stirring occasionally.
10. Remove bay leaf.
11. Add wine, cheese, olives and mushrooms; simmer 15 minutes.
12. Serve with cooked pasta.
13. Makes 6 servings.

butter, mushrooms, chicken breasts, salt, olive oil, onion, garlic, tomatoes, tomato puree, tomato paste, basil, oregano, bay leaf, red wine, romano cheese, spanish olives, red pepper, pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=456183 (may not work)