Transfer the chicken to a sheet pan or large plate and set aside. Dredge each breast in the flour and tap off the excess, then dip into the egg, letting the excess drip off. Set up a dredging station: Place each of the flour, the beaten eggs and the breadcrumbs into separate shallow dishes and season each with salt and pepper. Place a baking rack over a sheet pan and set aside. Use immediately or let cool completely, transfer to airtight containers and store in the refrigerator for up to 3 days or in the freezer for up to a month. Cook until the sauce is reduced and thickened, 45 minutes to one hour, using a potato masher to lightly crush the tomatoes as they cook. Add the tomatoes and their juices and bring to a boil. Add the onion and cook until soft, 3 to 4 minutes.Īdd the garlic and pepper flakes (if using) and cook until soft, about 1 minute. In a large saucepan, heat the olive oil over medium-high heat.
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