Chicken Breasts With Tomato Sauce
Updated August 4, 2015
- Total Time
- 20 minutes
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Ingredients
4 skinless, boneless chicken breasts, about 1 ½ pounds
Salt to taste if desired
Freshly ground pepper to taste
2 eggs
1 tablespoon finely chopped fresh rosemary leaves or half the amount dried
2 tablespoons water
½ cup flour
2 tablespoons olive oil
2 tablespoons butter
Tomato sauce (see recipe)
Nutritional analysis per serving (4 servings)
13 grams carbs; 219 milligrams cholesterol; 405 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 19 grams fat; 1 gram fiber; 534 milligrams sodium; 43 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Open up the chicken breasts on a flat surface and slice each down the center to provide 2 portions. Trim off and discard membranes and fat. Pound each chicken breast half lightly with a flat mallet. Sprinkle with salt and pepper.
- Step 2
Put the eggs in a mixing bowl and add the rosemary, water, salt and pepper. Beat well.
- Step 3
Coat the chicken pieces with flour and shake off excess.
- Step 4
Heat the oil and butter in a large, heavy skillet.
- Step 5
As the oil heats, dip the chicken breast halves in the egg mixture. Coat well and let the excess drip off.
- Step 6
When the oil mixture is hot add half of the chicken pieces. Cook about 3 minutes on one side over moderately high heat. When golden brown on one side, turn the pieces. Continue cooking about 2 minutes on the second side. The total cooking time for each piece is 5 to 6 minutes.
- Step 7
Serve the chicken hot with the tomato sauce on the side.
Private Notes