Sicilian Chicken

• 1 1/2 lbs thinly sliced boneless chicken breasts
• 2 cups plain bread crumbs
• 2 cans stewed tomatoes
• 1 small can tomato paste
• 1/4 cup white wine
• 1 medium zucchini
• 1 box fresh mushrooms
• 8 oz medium farfale pasta
• Canola Oil
• 3 Eggs, beaten
• 1 tsp sugar
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 2 tbsp olive oil
• Salt and freshly ground pepper to taste

Preparation

1 Heat 3 Tbsp canola oil in a large non-stick saute pan
2 Spread breadcrumbs onto a large plate
3 Dip chicken cutlets in breadcrumbs, egg and breadcrumbs again. Saute in hot oil until lightly browned on each side. Drain on paper towels. Add additional oil to pan as needed.
4 While chicken is cooking, combine stewed tomatoes, tomatoe paste, wine, sugar and herbs in a large sauce pan. Simmer for 25 minutes, stirring and smashing tomatoes continuously.
5 Add zucchini and mushrooms to sauce and cook another 15 minutes. Sauce should be slightly thickened .
6 Heat a large pot of salted water to a boil. Cook farfale for 8 minutes or until al dente. Drain and toss with 1 Tbsp olive oil, and salt and pepper to taste.
7 To serve, place chicken breasts on a large serving platter. Spoon sauce over tops.
8 To plate, place a mound of farfale on each plate. Top with one chicken breast . Serve extra sauce on the side.

Special instructions

Source:

Personal recipe