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Chicken Marengo

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8 Chicken Pieces
300g Tomato Juice (passata)
200ml BALANCE White Wine
100g ALIFRESH sliced Mushrooms
40g EVEN unsalted Butter (melted)
1 tbsp STILLA  Olive Oil
100g DICOGEL diced Garlic
8 slices White Bread
2 tsp dried Mixed Herbs
40g Black Olives (chopped)
1 tsp Sugar
Fresh Basil
N.B. Items in bold are available at all MF outlets.
Using a sharp knife, remove any bones from each of the chicken pieces. Heat the oil in a large frying pan and cook the chicken for 4-5 minutes turning occasionally until browned all over.
Add the passata, wine and mixed herbs to the frying pan. Bring to boil and then leave to simmer for 30 minutes or until chicken is tender.
Mix the melted butter and crushed garlic together. Lightly toast the slices of bread and brush with the garlic butter. Add the remaining oil to a seperate frying pan and cook the mushrooms for 2-3 minutes.
Add the olives and sugar to the chicken mixture and warm through. Transfer the chicken and sauce to serving plates. serve with the bruschetta and fried mushrooms.
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