Breaded Chicken Breast with Parmesan and Marcella Hazan Tomato Sauce with Spaghetti

Tomato Sauce

• 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
•  Salt

PREPARATION

1. 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.      
2. 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. 
3. Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

Chicken Breast with Parmesan Cheese

• 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

PREPARATION

1. Cut away and discard any white membranes or traces of fat from the breast halves. Sprinkle each with salt and pepper.
2. Put the flour in a shallow dish. Dip the breasts in the flour. Coat well, and shake off excess.
3. Combine the egg with water, salt and pepper in another shallow dish, and beat to blend.
4. Combine the bread crumbs with Parmesan cheese in a third dish, and blend.
5. 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.
6. 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.
7. Transfer the chicken to a warm platter; pour the fat from the skillet.
8. 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.