Bove's of Vermont

• ½ cup Bove's Mushroom & Wine Sauce
• 6 chicken breast halves, boneless and skinless
• ½ lb. fresh medium mushrooms, sliced thin
• 1 cup water (may substitute chicken stock for richer sauce)
• 1 Tbs. butter
• 1 medium onion, sliced thin (optional)

• ½ cup olive oil
• 2 tsps. dried basil
• 1 tsp. dried oregano
• salt & pepper to taste
• red pepper flakes (optional)

At least 5 hours before cooking, mix ¼ cup olive oil, basil, oregano, salt, pepper, and red pepper flakes together in a plastic container or ziplock bag. Add chicken breasts, coating thoroughly, and refrigerate. When ready to prepare meal, wash and slice mushrooms. In large skillet, heat ¼ cup olive oil. Sauté marinated chicken breasts until lightly browned (no more than 1½ minutes each side). Add mushrooms and cook for another minute. Drain excess olive oil from skillet and add water (or chicken stock), butter, and Bove's Chianti Mushroom Sauce. Heat to a quick boil, then cover and reduce heat. Simmer for 10-15 minutes. Serve with pasta or risotto.

Serves 6