Breaded Pan-Fried Chicken in Light Tomato Sauce RECIPE

This is a fast recipe that uses simple but fresh ingredients. Add salt to taste.

INGREDIENTS

Fresh Chicken Pieces: 16 ounces (so-called Chicken Tenders are good; or cut Chicken Breasts into 4 inch slices)
Basil: 1 Teaspoon
Oregano: 1 Teaspoon
Sage: 1 Teaspoon
Worcestershire Sauce: 1 Tablespoon
Red Wine Vinegar: 1 Tablespoon
Chicken Broth: 1 Cup
Flour: 1 Cup
Canola Oil
Fresh Onion: 1/2, Grated
Tomato Sauce: Small Can

TOOLS

Large Bowls: 2
Spoon
Large Plates: 2
Large Fry Pan
Fork
Spatula
Knife
Grater
Paper Towels

PREPARE MARINADE

1. Add Basil, Oregano, Sage, Worcestershire Sauce, Red Wine Vinegar, Chicken Broth to Large Bowl
2. Stir thoroughly with Spoon
3. Add Fresh Chicken Pieces
4. Mix thoroughly until all chicken pieces are coated
5. Set bowl aside for later

PREPARE SAUCE

1. Add Tomato Sauce and Chicken Broth to Large Bowl
2. Mix thoroughly
3. Set bowl aside for later

BREAD CHICKEN

1. Add Flour to Large Plate
2. Lay Chicken Pieces on Flour
3. Turn Chicken Pieces over
4. Continue to coat Chicken Pieces in Flour until all are evenly coated
5. Set aside on clean Large Plate

PRECOOK CHICKEN

1. Add Canola Oil to Large Fry Pan (enough to coat bottom evenly)
2. Put on High Heat
3. Oil is hot enough when a small test piece of breaded chicken begins to sizzle immediately
4. Cook breaded chicken pieces, about four at a time, 2-3 minutes on each side, using Fork to turn them over
5. Chicken pieces are pre-cooked when there is a deep brown color on each side
6. Set aside on Paper Towels on Large Plate to drain

PRECOOK SAUCE

1. Drain excess oil from Large Fry Pan but keep the small brown bits and pieces on the bottom
2. Put pan on Low Heat
3. Add Onion and stir and cook until translucent
4. Add Sauce from bowl
5. Stir continuously with Spatula, scraping brown bits off bottom of pan and into the mix
6. Sauce is pre-cooked when pan bottom is clean and sauce is smoothly mixed and heated

FINAL COOKING

1. Spread sauce evenly over pan
2. Lay pre-cooked chicken pieces evenly across sauce
3. Allow to simmer on Low Heat another 5-10 minutes
4. Chicken is done when cutting open a test piece shows no rubberiness
5. Take pan off heat
6. Use Spatula to carefully remove pieces to clean Large Plate

ENJOY!

1. Chicken may be served as is or placed on top of a pasta, or with vegetables etc.

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