| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Curtis aike, Flash1 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil; divided |
| 1 |
md |
Red onion; sliced |
| 1 |
|
Garlic clove; crushed |
| 1 |
ds |
Crushed red pepper |
| 1 |
tb |
Chopped fresh basil |
| 1 |
|
16 ounce tomatoes; undrained |
| 1 |
|
Strip orange peel; (3 inch) |
| 1/2 |
ts |
Sugar |
| 1 |
tb |
Wine vinegar |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Chopped rosemary; divided |
| 4 |
|
Chicken cutlets |
| 1 |
tb |
Butter |
INSTRUCTIONS
In medium saucepan, heat 1 tablespoon olive oil over medium heat. Add
red onion, garlic, red pepper and basil. Cook until hot. Add tomatoes
( breaking up or cutting into small chunks), orange peel and sugar.
Simmer. While simmering, stir in vinegar, salt and 1 tablespoon
rosemary. While sauce cooks, place chicken between 2 sheets of wax
paper. Pound to 1/4 thickness. In large skillet, heat remaining
tablespoon oil with butter over medium high heat. Add chicken. Cook
until brown on both sides. Remove to warm plate. Add sauce to
skillet. Heat. Pour over chicken to serve. Sprinkle with remaining
rosemary.
Approximately 20 minutes.
Per serving (excluding unknown items): 450 Calories; 39g Fat (75%
calories from fat); 3g Protein; 26g Carbohydrate; 31mg Cholesterol;
666mg Sodium
By Patty <designwest@ameritech.net> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW#FF2077
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