How to make it

  • In medium saucepan coat the bottom with olive oil and add onions and garlic (medium heat) . Saute for about 3 minutes.
  • add drained tomatoes, oregano, sugar, salt and pepper.
  • Cook uncovered at a low simmer, stirring often for about 20 minutes
  • add merlot, cook another 5 min. Taste for salt and pepper.
  • Combine flour salt and pepper set aside.
  • one at a time in large plastic zip lock bag pound chicken breasts lightly till about 1/2 inch thick, (I use the flat side of a meat pounder).
  • In large skillet heat shortening on med heat.
  • coat chicken breast pieces with flour mixture, shake off excess.
  • When oil is ready, cook chicken pieces 2 or three at a time, till brown on both sides(bout 3 or 4 minutes per side and no longer pink in the middle). Drain these on paper towel.
  • To plate,
  • Chicken , a few tablespoons of chunky sauce, basil to suit, and shaved parmesean.
  • I served this with individual custard size mac and three cheese, asparagus, garlic bread and a mixed leaf salad with vinagrette

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