Chicken Chiantiagna

• 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

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 saute until translucent, about 15 minutes.
9. Add the garlic and remove the pan from the stove.
10. Add the tomato puree 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 sauteed sausage, meatballs or braciola.

chicken breast, butter, flour, garlic, olive oil, mushrooms, chianti wine, sunday sauce, onion, olive oil, garlic, tomato puree, water, salt, hot red pepper, fennel seeds, sugar, basil

Taken from www.food.com/recipe/chicken-chiantiagna-496406 (may not work)