This is my husband's favorite chicken dish. Great for a party.
- Cook Time
- Prep Time
- 8 ServingsServings
- 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
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.