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Categories:
chicken breasts eggs fresh rosemary flour water olive oil butter salt tomatoes onion garlic olive oil
Viewed: 71 - Published at: 2 years agoIngredients
- 4 boneless skinless chicken breasts
- 2 large eggs
- 1 tablespoon chopped fresh rosemary (if dried, half as much)
- 12 cup flour
- 2 tablespoons water
- 2 tablespoons olive oil
- 2 tablespoons butter
- salt and pepper
- 2 cups canned whole tomatoes
- 12 cup chopped onion
- 1 teaspoon minced garlic
- 2 tablespoons olive oil
Method
- Blend the tomatoes thoroughly using a blender or food processor.
- Heat oil in a saucepan and add the onions and garlic.
- When the onions have begun to soften, add tomatoes and bring to a boil.
- Let simmer about 20 minutes.
- While the sauce is simmering, pound chicken until it's about 1/2 inch thick.
- Put eggs in mixing bowl and add rosemary, water, and salt and pepper.
- Beat well.
- Coat the chicken with flour and shake off the excess.
- Heat olive oil and butter in a large skillet on moderately high heat.
- Dip the chicken in the egg mixture, coating well.
- Add chicken to hot oil and cook until golden brown, flipping once.
- Serve hot with tomato sauce.
