Categories: Chicken, Goldy Schultz
Ingredients
- SAUCE:
- 1/2 cup olive oil, divided
- 3 medium-sized onions, thinly sliced
- 6 garlic cloves, pressed
- 2 cups tomato juice
- 1/2 cup sherry
- 1 tsp salt, divided
- 3/4 tsp paprika, divided
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
Directions
-
Make the sauce first. In a large frying pan, heat 1/4 cup olive oil over medium heat until it shimmers. Add the onions and immediately turn the heat to low. Stir and cook the onions for 1 minute, then add the garlic. Stir and cook over low heat until the onions are soft and translucent. Add the juice, sherry, 1/2 tsp salt, and 1/2 tsp paprika. Stir and cook until the mixture bubbles. Cover and keep over low heat while you prepare the chicken breasts.
-
Rinse the chicken breasts and dry them thoroughly with paper towels. Spread out a sheet of plastic wrap approximately 2 feet long and place the chicken breasts on it. Spread another sheet of plastic wrap over the chicken breasts. Using the flat side of a mallet, pound the chicken breasts between the plastic to an even 1/2-inch thickness. Remove the plastic wrap. Whisk the flour and the remaining salt and paprika together on a large plate. Dip the chicken breasts one at a time into the mixture, until they are completed dusted.
-
Preheat the oven to 350 degrees. Grease a 9-13-inch glass pan.
-
In another large frying pan, heat the remaining 1/4 olive oil over medium heat, just until it shimmers. Place the chicken in the pan and cook until seared on each side, approximately 3 minutes per side. Place the chicken in the glass pan. Pour the hot sauce over it. Place in the oven and cook just until the chicken is done, approximately 20 minutes. Serve immediately.