Chicken Barbera

I have had so very many comments on this recipe – it is easy, delicious and relatively healthy.  I hope you try it soon!

Make and serve with 2009 Barbera.

2 Large bonelss, skinless chicken breasts (about 1 ½ lbs)
1 C. Morovino Barbera
1 Small onion, chopped
4 Cloves garlic, minced
½ package of mushrooms, sliced
1 small can sliced olives, drained
1 14 oz. Can diced tomatoes, undrained
2 T. olive oil
¼ C. shredded basil leaves
4 thin slices of prosciutto or pancetta

Add the oil to a saute pan and brown the chicken breast on both sides over medium heat (about 5 minutes). Remove the chicken breasts and put them in the oven to keep warm. Use the same pan to brown the onions, garlic and mushrooms over medium high heat (about 3 minutes). Add the Barbera to deglaze the pan and allow it to reduce by half. Add the tomatoes and the olives and let the juices reduce a bit more. Add the chicken breasts back to the pan and top with 2 slices of pancetta or prosciutto. Cover and simmer for 30 minutes. Uncover, add the shredded basil leaves and let simmer for 3-4 more minutes. You can top this with shredded parmesan, if you like it. This is great served with any type of pasta. Ooooohhhh. Mrs. Vino is getting hungry as she types this

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