This is a twist on an Italian favourite, it literally means “pizza maker” sauce. The little variations have been incorporated over time to increase the veggies and save wine for drinking! We make a big portion and it lasts us for days.
4 garlic cloves, chopped
1 small onion, diced
1 kg chicken tenders
750mL Passata tomato sauce
3-4 tbsp capers, drained
1 cup chicken broth (or wine)
12-15 mushrooms, sliced (optional)
Preheat a medium fry pan over medium/high heat
Dredge the chicken tenders in flour, add 2 tbsp of olive oil to the pan and cook until chicken is lightly browned on outside (but not fully cooked). Place chicken to the side.
In a separate large pan add 1 tbsp olive oil and pan fry onion until golden. Add garlic for the last 4-5 minutes of cooking until fragrant (but not burnt). Add chicken to the pan pour in ½ cup chicken stock, whole jar of Passata, and capers and bring to a simmer.
Add sliced mushrooms and cook until mushrooms are cooked thoroughly.