Bruschetta (Garlic Toast)
oil in large skillet. Add the chicken pieces and brown, turning occasionally,
for about 4-5 minutes. Remove to platter.
diced onion and the minced garlic to the oil; cook over medium heat for about 5
minutes. Add chicken to the pan again. Pour in the sieved tomatoes, wine, and
the dried oregano and basil leaves. Bring to a boil, then turn down to a simmer.
Cook uncovered for about 15 minutes, then cover and cook for another 15 minutes.
chicken to platter, keeping warm in the oven (170 degrees). Heat tomato sauce to
boiling, add the sugar. Cook for about ten more minutes over high heat so
that sauce thickens slightly. Pour over chicken in warm oven.
in sauté pan, add mushrooms. Cook and stir for about 4 minutes.
platter from oven. Top with sautéed mushrooms, the pitted kalamata olives, and
garnish with fresh basil leaves. Serve with bruschetta and pasta.