Chicken Breasts With Tomato Sauce Recipe
This recipe is by Pierre Franey and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients
- 4 skinless, boneless chicken breasts, about 1 1/2 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
- 1/2 cup flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- Tomato sauce (see recipe)
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