Tomato Chicken

READY IN: 1hr 15mins
Recipe by ervigile

Chicken with rosmary and flour, pan-fried, with tomato sauce. From Detroit Free Press food section, 21 years ago.

Top Review by mama smurf

Wonderful! I cut the recipe in half and followed it except for adding some fresh chopped rosemary to the sauce for more flavor. Next time I might add some red pepper flakes also to the sauce for a little zing. The chicken turned out moist and the dish was totally a success. Servied over Spanish Rice#417786 and Hash Browns Replacement - Vegetables#316024. Made for Fall PAC 2011.

Ingredients Nutrition


  1. Blend the tomatoes thoroughly using a blender or food processor.
  2. Heat oil in a saucepan and add the onions and garlic.
  3. When the onions have begun to soften, add tomatoes and bring to a boil.
  4. Let simmer about 20 minutes.
  5. While the sauce is simmering, pound chicken until it's about 1/2 inch thick.
  6. Put eggs in mixing bowl and add rosemary, water, and salt and pepper. Beat well.
  7. Coat the chicken with flour and shake off the excess.
  8. Heat olive oil and butter in a large skillet on moderately high heat.
  9. Dip the chicken in the egg mixture, coating well.
  10. Add chicken to hot oil and cook until golden brown, flipping once.
  11. Serve hot with tomato sauce.

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