20 oz. boneless, skinless chicken breast (cut in strips)
l cup olive oil
32 oz. can - Italian plum tomatoes
2 shallots (sliced)
2 cup mushrooms (sliced)
l red pepper (sliced)
½ cup pitted Spanish olives (sliced in half)
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh rosemary
2 teaspoon ground black pepper
1 teaspoon celery salt
2 tablespoon sugar
½ cup heavy cream
½ cup grated cheese

In saucepan over medium heat, place ½ cup olive oil. When hot, add mushrooms, shallots and red peppers. Cook for 3 to 4 minutes or until mushrooms start to soften. Turn to low heat.

Crush plum tomatoes by hand and add. Stir thoroughly. Add basil, rosemary, black pepper, celery salt and sugar, and simmer for 15 minutes. Add Spanish olives. This sauce can be made ahead of time if desired. When ready to eat, cut chicken in thin strips, approximately l ounce. Lightly coat with flour and place in hot frying pan, over medium heat, containing ½ cup olive oil. When chicken is golden brown, turn it over. Add prepared sauce to chicken and add ½ cup heavy cream. Stir thoroughly. Serve Chicken Genovese over pasta or white rice. Top with grated cheese and fresh parsley, if desired.