Chicken Alla Fiorentina

I usually make this recpie with Chilean Sea Bass. But since I had chicken in the fridge and my husband requested grilled chicken parm (which I secretly hate), I thought this would be a good comprimise. I prefer it with the bass, but it was still good.

Chicken Alla Fiorentina
(Adapted from Giada DeLaurentiis)

  • 4 boneless skinless chicken breasts
  • 1/4 teaspoon salt, plus more for seasoning cutlets
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups all-purpose flour
  • 3 tablespoons extra-virgin olive oil, plus 3 tablespoons
  • 3 garlic cloves, minced
  • 1 (14-oz) can crushed tomatoes
  • 1/2 cup water
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil

Season both sides of the chicken with salt and pepper.
Dredge the chicken in the flour (in a shallow bowl) and tap off excess.
Heat 3 tablespoons oil in a medium nonstick fry pan over medium heat.
Cook chicken about 3 minutes per side until golden brown. Transfer to plate.
Wipe out pan with paper towel and add remaining oil.
Add garlic, tomatoes, water, parsley, salt and pepper. Simmer for 10 minutes.
Add basil and chicken and heat for 2 minutes.

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