- 2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
- 5 tablespoons butter
- 1 onion, peeled and cut in half Wrap in a cooking gauze for easier removal
- I used fresh Roma Tomatoes. Score the ends of the tomatoes with an “X”. Blanch the tomatoes in boiling water for 5 minutes. Place under cold water and skin will begin to peel away. Remove the skin and cut in quarters to exude the seeds over a strainer. Keep the juice and the flesh of the tomatoes. Mix together the tomatoes and juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
- Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
- Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
- 4 skinless, boneless chicken breast halves, about 1 1/4 pounds total
- Salt to taste (if desired — the Parmesan cheese has high sodium)
- Freshly ground pepper to taste
- 2 tablespoons flour
- 1 large egg, beaten
- 2 tablespoons water
- 1 cup fine fresh bread crumbs
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons corn, peanut or vegetable oil
- 4 tablespoons butter
- 1 tablespoon finely chopped fresh tarragon
- 2 tablespoons freshly squeezed lemon juice
- Cut away and discard any white membranes or traces of fat from the breast halves. Sprinkle each with salt and pepper.
- Put the flour in a shallow dish. Dip the breasts in the flour. Coat well, and shake off excess.
- Combine the egg with water, salt and pepper in another shallow dish, and beat to blend.
- Combine the bread crumbs with Parmesan cheese in a third dish, and blend.
- Dip the breast halves in the egg mixture, coating thoroughly. Drain off excess. Dip the pieces in the bread-crumb mixture, also coating thoroughly. Pat the pieces lightly with the flat side of a large knife to make the crumbs adhere.
- Heat the oil, preferably in a nonstick skillet, and add the breasts. Cook over moderately high heat until golden brown on one side, 3 to 4 minutes. Turn and cook 3 to 4 minutes or until golden brown on the second side.
- Transfer the chicken to a warm platter; pour the fat from the skillet.
- Add the butter to the skillet, and cook until bubbling. Add the tarragon and lemon juice; blend. Pour the sauce over the chicken, and serve immediately.