Chicken Marinara with Mushrooms

Chicken Marinara with Mushrooms

Chicken Marinara with Mushrooms



Servings:
4 servings
Quantity
Ingredients
4 each
Chicken breasts, boneless, skinless
1/4 cup + 2 tablespoons
Olive oil, divided
1 tablespoon
Fresh Rosemary and Thyme, finely chopped, blended
To taste
Black pepper
4 each
Garlic cloves
To taste
Red chili pepper flakes
1 tablespoon
Fresh Basil and Italian Parsley, blended and divided
1, 28 ounce can
Carmelina 'e...San Marzano® Italian Whole Peeled Tomatoes in Puree
To taste
Salt
3 each
Eggs, whisked
1 each
Shallots, finely chopped
1 pound
Mushrooms, quartered
2 tablespoons
White wine

Marinate chicken with 2 tablespoons olive oil, Rosemary and Thyme blend, and black pepper. Set aside and refrigerate for 30 minutes. In a medium saucepan, heat 2 tablespoons of oil over medium heat. Add garlic, red chili pepper flakes, and Basil and Italian Parsley blend. Sauté for a minute.  Add Carmelina ‘e…San Marzano® Italian Whole Peeled Tomatoes in Puree, stir to combine and season to taste with salt and pepper. Bring sauce to a boil, and then reduce to a simmer. Continue to let sauce simmer for 15 minutes, breaking up whole tomatoes with wooden spatula or spoon.  Check flavors and set aside. In a large sauté pan, heat remaining 2 tablespoons of oil over medium high heat. Dip the chicken breasts into the egg mixture. Remove any excess egg and carefully place chicken into sauté pan. Pan-fry the chicken breasts for a few minutes on each side. Remove chicken from pan and set aside. Add additional oil to pan if needed for sautéing. Add shallots and sauté for a minute.  Add mushrooms, and season to taste with salt and pepper. Continue to sauté until mushrooms are soft and liquid has evaporated; about 5 to 7 minutes. Return chicken to the pan with the mushroom mixture, add wine and let reduce slightly. Add tomato sauce and continue to cook for 10 minutes.  Remove from heat.  To serve, arrange chicken on a serving platter and top with mushroom-tomato sauce.  Mangia bene!