Tuscan Chicken with Garlic and Capers Makes 4 servings
4 boneless, skinless chicken breasts, pounded to 1/2 inch thick
Salt and freshly ground pepper
All purpose flour
1/4 cup olive oil
2 cloves garlic, minched
1 onion, finely chopped
1/2 cup Gabbiano di Castello or other dry white wine
2 tablespoons capers
2 anchovy fillets, finely chopped, optional
1 jar (26 ounces) Classico di Napoli Tomato and Basil Pasta Sauce
Chopped fresh parsley, basil or oregano
Season chicken with salt and pepper and lightly toss in flour.
In large saucepan, heat oil over medium-high
heat. Add chicken and cook until golden and no longer pink
inside, about 2 to 3 minutes per side. Remove chicken and set aside.
Add garlic and onion to saucepan. Cook until
softened, about 6 to 7 minutes. Stir in wine, and cook until wine has
nearly evaporated. Add capers, anchovy fillets, if using, and pasta
sauce. Simmer 3 to 4 minutes. Return chicken to saucepan and heat
through.
Top chicken with sauce and parsley or other herbs.
Serve over mashed potatoes, steamed rice or cooked pasta, if desired. Variation: Stir a few minced olives into sauce for an additional layer of flavor.
Grilled Polenta with Triple Mushroom Sauce Makes 6 servings
4 cups water
1 tablespoon salt
1 cup cornmeal
1/4 cup butter, divided
1/3 cup freshly grated Parmesan cheese
1 jar (26 ounces) Classico di Toscana Triple Mushroom Sauce
In medium saucepan, bring water and salt to a boil. Gradually stir in
conrmeal and half the butter. Cook over low heat, stirring
constantly, 20 minutes. Mixture will become quite thick. Stir in
remaining butter and cheese. Pour cooked polenta evenly into 8-inch
square baking dish, lined with parchment paper. Cool completely, then
chill until firm. Slice into 12 wedges.
Place polenta wedges on greased grill over medium
heat. Cook on both sides, until heated through, about 3 to 4 minutes.
(The polenta wedges can be heated in a skillet instead of a grill, if
desired.)
In the meantime, in large saucepan, heat pasta sauce. Serve polenta with sauce over top.
