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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Chicken with rosmary and flour, pan-fried, with tomato sauce. From Detroit Free Press food section, 21 years ago. Ingredients:
4 boneless skinless chicken breasts |
2 large eggs |
1 tablespoon chopped fresh rosemary (if dried, half as much) |
1/2 cup flour |
2 tablespoons water |
2 tablespoons olive oil |
2 tablespoons butter |
salt and pepper |
2 cups canned whole tomatoes |
1/2 cup chopped onion |
1 teaspoon minced garlic |
2 tablespoons olive oil |
Directions:
1. Blend the tomatoes thoroughly using a blender or food processor.
2. Heat oil in a saucepan and add the onions and garlic.
3. When the onions have begun to soften, add tomatoes and bring to a boil.
4. Let simmer about 20 minutes.
5. While the sauce is simmering, pound chicken until it's about 1/2 inch thick.
6. Put eggs in mixing bowl and add rosemary, water, and salt and pepper. Beat well.
7. Coat the chicken with flour and shake off the excess.
8. Heat olive oil and butter in a large skillet on moderately high heat.
9. Dip the chicken in the egg mixture, coating well.
10. Add chicken to hot oil and cook until golden brown, flipping once.
11. Serve hot with tomato sauce.
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