4 boneless and skinless chicken breasts
1 finely chopped garlic clove
2 large tomato halves, seeded and chopped into pieces
1 tablespoon olive oil
1/2 cup chicken broth
1 tablespoon vinegar
1 teaspoon ground paprika
3 tablespoons chopped fresh parsley
to taste salt and black pepper
1 cup all-purpose flour
2 egg whites
4 tablespoons vegetable oil
4 boneless and skinless chicken breasts
1 finely chopped garlic clove
2 large tomato halves, seeded and chopped into pieces
1 tablespoon olive oil
1/2 cup chicken broth
1 tablespoon vinegar
1 teaspoon ground paprika
3 tablespoons chopped fresh parsley
to taste salt and black pepper
1 cup all-purpose flour
2 egg whites
4 tablespoons vegetable oil
Cut the chicken breasts in half and pound them to 1 cm thickness
For the sauce: sauté the garlic and tomatoes in olive oil in a small pan, stirring occasionally, until the tomatoes are soft, for about 5 minutes
Add the chicken broth, vinegar, and half of the parsley mixture
Bring to a simmer
Reduce heat and cook for another 5 minutes
Purée the sauce using a blender or processor, then return it to the pan and keep warm
Season the chicken with salt and black pepper to taste
Mix the remaining parsley with flour
Beat the egg whites until frothy
Dip the chicken pieces in the beaten eggs, then coat them with the flour mixture
Heat the vegetable oil and fry the chicken breasts for 3 minutes on each side or until lightly browned
Invert, cover, and cook for an additional 4 minutes
Serve on a platter, covered with the tomato sauce.
