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Full Online Book HomeLearning KitchenPoultry - Chicken - Pollo Genovese
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Poultry - Chicken -  Pollo Genovese Post by :65180 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1869

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Poultry - Chicken - Pollo Genovese

2 pounds chicken breasts, boneless and skinless
4 tablespoons butter (1/2 cube)
4 tablespoons olive oil
All-purpose flour seasoned with salt and pepper for dredging
4 garlic cloves, minced
1 (6-ounce) can pitted olives, drained
1 cup fresh mushrooms, sliced
1 (26-ounce) can stewed tomatoes, with liquid
1/4 cup parsley, chopped
2 tablespoons capers, drained
1 tablespoon dried basil
1 cup white wine


Preheat oven to 350 degrees. Place chicken breasts between sheets of waxed paper and pound
with a mallet until very thin. Cut chicken into bite-sized pieces.

In a large saute pan, heat butter and olive oil. Dredge chicken in flour and saute in small batches until golden brown. Place chicken in greased ovenproof casserole dish.

If necessary, add 1 additional tablespoon olive oil to pan and saute olives, mushrooms and garlic for 4 to 5 minutes. Add tomatoes, parsley, capers, basil and wine and bring to boil. Continue boiling for about 5 minutes to slightly reduce liquid.

Pour sauce over chicken. Bake in a 350-degree oven for 20 to 30 minutes. Serve over pasta.

Serves 6
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Copyright 1992 The Junior League of Portland, Oregon, Inc. All rights reserved.
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