There is a chicken recipe I have been making for years using my homemade tomato sauce. I modified it so you don't know how to make tomato sause. This is what I came up with:
3-4 boneless/skinless chicken pounded a little (dont want it too thin, you can even slice it lengthwise once)
olive oil for the pan
garlic clove cut in half
Basil-fresh
Parsley-fresh
1-lrg can of whole tomatoes (28-oz) yes whole and canned San Marzano if you can find them.
red pepper flakes -about a teaspoon
grated mozzarella or fontina cheese
1/2 cup white wine or 1/2 can of chicken stock if you dont use wine.
salt and pepper
First the Tomato sauce- using a food processor or blender if you dont have one. Blend until smooth or a little chunky, which ever you like best. Add a small handful of Basil, the pepper flakes and a little salt to taste.
Now the chicken~again pound it a little just to thin it out or slice lengthwise once to make thinner. salt/pepper both sides. Get a large pan add olive oil (few tablespoons) and garlic clove sliced once. Warm the pan before adding the chicken. Brown the chicken on both sides for just about 2-3 minutes each side. Remove from the pan and but on a plate for a bit. Throw awway the garlic. DO NOT cook the chicken all the way. You will finish the cooking a little later.
In the same pan you browned the chicken add the white wine or stock, again, whichever you prefer. scrape all the bit of chicken off the bottom of the pan and let it reduce a few minutes.Add the tomato sauce and let it simmer another 5 minutes.
Put the chicken back in the pan with the tomato sauce and let it simmer for about 10-12 minutes. This cooking time will depend on how thin the chicken is to finish cooking. When it's done cooking, turn off the heat and add the a small palm of fresh chopped parsley.
Plate the chicken, pour a little more sauce over it and sprinkle with the cheese and a little more chopped basil if you like.
3-4 boneless/skinless chicken pounded a little (dont want it too thin, you can even slice it lengthwise once)
olive oil for the pan
garlic clove cut in half
Basil-fresh
Parsley-fresh
1-lrg can of whole tomatoes (28-oz) yes whole and canned San Marzano if you can find them.
red pepper flakes -about a teaspoon
grated mozzarella or fontina cheese
1/2 cup white wine or 1/2 can of chicken stock if you dont use wine.
salt and pepper
First the Tomato sauce- using a food processor or blender if you dont have one. Blend until smooth or a little chunky, which ever you like best. Add a small handful of Basil, the pepper flakes and a little salt to taste.
Now the chicken~again pound it a little just to thin it out or slice lengthwise once to make thinner. salt/pepper both sides. Get a large pan add olive oil (few tablespoons) and garlic clove sliced once. Warm the pan before adding the chicken. Brown the chicken on both sides for just about 2-3 minutes each side. Remove from the pan and but on a plate for a bit. Throw awway the garlic. DO NOT cook the chicken all the way. You will finish the cooking a little later.
In the same pan you browned the chicken add the white wine or stock, again, whichever you prefer. scrape all the bit of chicken off the bottom of the pan and let it reduce a few minutes.Add the tomato sauce and let it simmer another 5 minutes.
Put the chicken back in the pan with the tomato sauce and let it simmer for about 10-12 minutes. This cooking time will depend on how thin the chicken is to finish cooking. When it's done cooking, turn off the heat and add the a small palm of fresh chopped parsley.
Plate the chicken, pour a little more sauce over it and sprinkle with the cheese and a little more chopped basil if you like.
