Prep time 20 mins
Cook time 40 mins or longer
Approx 4 pack of chicken thighs
2 large chicken breasts
Flour (make this dish gluten free by using gluten free flour or just simply fry chicken in oil and skin)
2 Jars of marinara (I can my own tomatoes every summer)
2 tbsp. capers
3/4 c. chicken broth
1/2 cup red wine/ or dry white
1/2 medium white onion diced
1 sliced red bell pepper
2-4 cloves fresh diced garlic
oregeno, basil, thyme
Pasta of choice, use polenta or other gluten free pasta (watch for gluten free pasta recipe, soon to come)
1) Start marinara, seasonings, wine broth, and capers into crockpot* or larger pot on medium-low.
2) Start skillet with olive oil coat at medium-high and saute onion, bell, and garlic til onion begins to brown. Add to marinara and stir in, taste, and add more seasonings if needed
*if using a crockpot I suggest starting the sauce earlier, so you assure its hot enough so when you add chicken it won't sit at a dangerous temp.
3) Use same hot skillet on medium-high with light coat of olive oil. In small mixing bowl, crack egg and whip. Dip chicken in egg batter then coat with bread crumbs (or alt.) and place into hot skillet.
5) Test chicken with a fork to see if it is falling apart, Start pasta noodles, once pasta is done to your liking, you can dish up. I like au dente which means its still a little hard in the very center, but just slightly.
Enjoy this savory Italian dish over your pasta of choice and plenty of Parm!