INGREDIENTS
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6-8 boneless, skinless chicken breasts
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2 cups assorted mushrooms, cleaned and sliced
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1 (14.5 oz.) can crushed tomatoes
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1 cup chicken stock (I just used Swanson’s.)
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1/2 cup dry white wine
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1/4 cup (1/2 stick) unsalted butter, divided (I use Land O’Lakes.)
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2 shallots, minced
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1 large clove garlic, minced
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1 bay leaf
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3 tablespoons all-purpose flour, plus extra as needed
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2 tablespoons extra-virgin olive oil (I normally use Pompeian.)
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1 tablespoon fresh rosemary, minced
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1 tablespoon tomato paste
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kosher salt and freshly ground pepper, to taste