Pan-fried chicken breasts with ribbon noodles and tomatoe sauce

Recipe from: 9/24/1998 12:00:00 AM
Ingredients 17
Servings 4
Time

Ingredients

  • TOMATO SAUCE
  • 15
    ml
    olive oil
  • 1
    onion, chopped
  • 1
    stalk celery, finely chopped
  • 450
    g
    ripe tomatoes, skinned, seeded and chopped
  • 45
    ml
    sun-dried tomatoe paste
  • 2
    ml
    sugar
  • 5
    ml
    dried origanum
  • salt and freshly ground black pepper
  • SPRINKLING MIXTURE
  • 65
    ml
    chopped fresh parsley
  • 5
    ml
    grated lemon rind
  • 1
    clove garlic, crushed
  • 500
    g
    ribbon noodles, cooked and seasoned with olive oil, salt and freshly ground black pepper
  • 30
    ml
    olive oil
  • 15
    ml
    butter
  • 4
    skinned and deboned chicken breasts
 

Method

30 min
 
Heat the oil and fry the onion and celery over medium heat until the onion is tender and glossy. Add the remaining sauce ingredients, cover for about 30 minutes. Add small quantities of water at a time if the mixture becomes too dry. Season well and keep warm. Mix all the ingredients for the sprinkling mixture and mix half the mixture with the ribbon noodles, along with the tomato sauce. Reserve the rest for sprinkling over the chicken. Heat the olive oil and butter. Make diagonal incisions across the chicken breasts and flatten slightly. Season the chicken breasts with salt and pepper and fry until slightly brown and just done but not dry. Serve with noodles. Sprinkle the remaining sprinkling mixture on top and serve with fresh bread. Serves 4.
 

Read more on: poultry
 

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