Chicken and Mushroom Sauce

This recipe is my interpretation of a sauce Bruce and I used to get at our old neighborhood restaurant in San Francisco: Mescolanza.  Please note that I don’t measure when I cook, so the amounts are approximations.  If you think there should be more or less of something, feel free to modify.

Ingredients:

1 lb. boneless chicken breasts, cut into small pieces

1/2 lb. sliced mushrooms

1/4 cup white wine

3 -4 garlic cloves, finely chopped

32 oz. tomato sauce

Olive oil for sauteing the chicken and mushrooms

Salt, black pepper, red pepper flakes to taste

Splash of cream (optional)

2 tbs. Shredded basil or chopped fresh parsley

Method:

In a saucepan (over medium) heat about 2 tbs. olive oil; add chicken, garlic, red pepper flakes if using, salt, and black pepper.  Saute chicken until slightly browned (about 5 min); remove from pan.  Add a little more olive oil to the pan and add the mushrooms and a little more salt; saute until reduced in size and slightly browned (about 5 min more).  Add white wine and continue to saute until all the liquid has evaporated and the mushrooms are fully cooked.  Add the tomato sauce, reduce the heat, and simmer for about 20 minutes covered.  Add a splash of cream if using, stir to incorporate, taste for seasoning, and simmer for another 5 minutes.  Cook up 8 oz. of your favorite pasta and  top with the basil or parsley.  This recipe makes about 4 cups of sauce.  Buon Appetito!