Bloody Mary Sauce With Chicken (Lf) Chatelaine Recipe

• 2 c. Spicy Clamato juice or possibly V8
• 28 ounce Stewed or possibly diced tomatoes, undrained
• 2 x Garlic, chopped
• 1 Tbsp. Worcestershire sauce
• 4 med Chicken breasts, skinless, boneless

1. 1.
2. Pour entire contents of can of tomatoes into large wide saucepan.
3. If using whole tomatoes, break up.
4. Place over med-high heat.
5. Add in garlic and worcestershire and bring to boil, stirring occasionally.
6. To thicken, gently boil, uncovered and stirring often.
7. 2.
8. Trim fat from chicken.
9. Cut into 1/2" strips.
10. When sauce is almost as thick as you'd like, add in chicken, separating strips.
11. Reduce heat and simmer, stirring often till chicken is cooked (6-8 mins).
12. 3.
13. Spoon over warm pasta or possibly rice.
14. Sprinkle with Parmesan.
15. Great with steamed green vegetable.
16. Refrigerated sauce will keep 2 days.
17. Var: Stir in 2 tbsp vodka into sauce with chicken and 2-3 thinly sliced celery stalks.
18. For extra fire, add in warm pepper sauce.
19. Preparation Time: 00:50

clamato juice, tomatoes, garlic, worcestershire sauce, chicken breasts

Taken from cookeatshare.com/recipes/bloody-mary-sauce-with-chicken-lf-chatelaine-87218 (may not work)