"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Marcel Colliec's Chicken Chausser Recipe

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This recipe for Marcel Colliec's Chicken Chausser, by , is from The Sgambati Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teresa Vinikoff
Added: Tuesday, April 8, 2008


2 lbs boneless chicken breast, halved
flour for dredging chicken
1 green pepper, cut in strips
1 red pepper, cut in strips
10 fresh mushrooms, sliced
1/2 c white wine
1/2 c olive oil (or olive oil blend)
1 1/2 to 2 cups Marinara sauce

Marinara Sauce:
2 cloves garlic, minced
1 medium chopped onion
3 T olive oil
1 bay leaf, broken
1 t thyme leaves
1/8 t crushed red pepper
1 t oregano
1 t chopped parsley
2 16 oz cans whole tomatoes
2 16 oz cans crushed tomatoes

For chicken - saute both kinds of peppers and mushrooms in part of the oil for five minutes. Remove from pan and set aside.

Continued - Marcel Colliec's Chicken Chausser

Lightly pound the chicken and dredge it in the flour. Add more oil to the skillet as necessary to brown the chicken on both sides. Cook the pieces three minutes on each side; then add the wine, the vegetables and the marinar sauce. Cook for several minutes longer until the dish is heated through.

Serve with your favorite cooked pasta.

Saute the onion and garlic in oil until lightly browned. Add tomatoes and spices and cook for one hour. Adjust seasoning to taste.

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