Here’s a rustic dish, full of flavor, that will lead to wonderful leftovers all week. Once you try this smooth sauce you’ll want it on just about everything.
- 6-8 boneless, skinless chicken breasts
- 2 cups assorted mushrooms, cleaned and sliced
- 1 (14.5 oz.) can crushed tomatoes
- 1 cup chicken stock
- 1/2 cup dry white wine
- 1/4 cup (1/2 stick) unsalted butter, divided
- 2 shallots, minced
- 1 large clove garlic, minced
- 1 bay leaf
- 3 tablespoons all-purpose flour, plus extra as needed
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon tomato paste
- kosher salt and freshly ground pepper, to taste
- Pat your chicken breasts dry and season them generously with salt and pepper.
- Pour some flour into a shallow dish and dredge chicken in it so all sides are coated.
- In a large Dutch oven or deep skillet over medium-high heat, melt 2 tablespoons butter and brown chicken on all sides.
- Transfer chicken to a plate, leave drippings in Dutch oven, and add remaining butter and olive oil.
- Sauté shallots until translucent, then add garlic and cook for another 1-2 minutes, or until fragrant.
- Add sliced mushrooms and rosemary to the shallots and cook until mushrooms soften. 5-7 minutes.
- Sprinkle 3 tablespoons flour evenly over the mushrooms and stir together. Cook for 2-3 minutes, or until thickened.
- Mix in dry white wine, chicken stock, crushed tomatoes, tomato paste and bay leaf, then return chicken to Dutch oven.
- Cover, reduce heat to low and simmer for 35 minutes, or until chicken is cooked all the way through.
- Remove from heat, discard bay leaf, and serve alone or with egg noodles or polenta.